This is probably the best chocolate cake I have ever eaten. It is so moist and flavorful, even the next day. The original recipe says the pans should be greased and floured. When I made it, I had trouble getting it out, so I suggest using parchment paper and greasing and flouring that as well.
1. Heat oven to 350F. Grease two 9 inch cake pans, line with parchment paper, then grease and flour that as well. In a pinch, you can use wax paper.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
You could use chocolate frosting or any other of your favorite frostings. The mocha was particularly good.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 77 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 35.7mg||11 %|
|Sodium 217.4mg||7 %|
|Potassium 50.6mg||1 %|
|Total Carbohydrate 122.8g||36 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 119.5g|
|Protein 5.8g||8 %|
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Calories per serving: 579
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