- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup canola oil
- 1 cup buttermilk
- 1 cup hot water
- Frosting of your choice
- Colored sprinkles, optional
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.
- Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles. Yield: 15 servings.
Reviews forOne-Bowl Chocolate Cake
"Will make this cake today. However, I do not use canola oil. Can I use vegetable oil instead?"
"Yummy and brought back memories! This was the first thing I learned to bake...couldn't read yet so Mom would tell me what to put in. Started making dinner when I was 9. Dad said no daughter of his was growing up not knowing how to cook. (Mom's sister spent the last week before she was married trying to teach her..=D)"
"mheaddings you could use two 9" rounds instead of the 9"x13" pan. Be sure to start checking for doneness around the 25 minute mark.Sue StetzelRecipe Support SpecialistTaste of Home Magazine"
"This was very tasty. I cut all ingredients in half as there are only two of us, and baked in a 9 x 9 inch pan. Made 3/4 of a frosting recipe and that was enough to frost the cake and lick the spoon. Time in the oven was 35 minutes for my small cake. I would take this to a pot luck and I am really pleased the recipe can be cut in half."
"Such an easy cake to make, and the taste is wonderful! The only ingredient I never have on hand is buttermilk, however that's so easy to make yourself! Put a TBSP of white vinegar, I prefer white wine vinegar, in a cup, and fill with milk to the 1 cup mark, stir and let sit, instant buttermilk! I think the real trick to this cake baking up right, as in not dense, no falling, is your method. The recipe is easy. Simple whisking and stirring, no mixer involved. Also remember in baking to always use room temperature ingredients unless otherwise stated. Oven temps vary, mine usually takes the longest time. This cake only took 35 minutes and it was done, no falling in the center, light and airy, deliciously moist, chocolately cake. No need for frosting. Yum. Thanks Coleen for an excellent recipe! Edited to add I didn't use canola oil. I melted down organic coconut oil...I use coconut oil in most recipes where I can...delicious!"
"This recipe was in a church cookbook of my grandmas. I've made it for years & my family loves it. easy as can be & quick to boot. I am glad Coleen shared this because I think it should be in every homemaker's recipe box. Also, I always have every ingredient in the house (no special trips). This recipe is a GEM."
"Can this be made as a layer cake"
"We loved it! I didn't have buttermilk, sadly, but we added a tablespoon of lemon juice to some coconut milk powder I had, then reconstituted with water. I also don't use canola oil, but had some walnut oil (I was hoping it might infuse some walnut flavor, but I didn't taste any). Beautiful, soft, devil's-food type cake is how I would describe this. We will definitely make it again!"
"looking for the recipe"