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One Bowl Chocolate Cake I

One Bowl Chocolate Cake I

shirleyo

shirleyo

The easiest chocolate cake in the world, and minimal cleanup!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
  3. Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NC baking girl
70

NC baking girl

1/29/2007

Note: if your deciding between this recipe and one bowl chocolate cake III, they are exactly the same. I gave it 4 stars because I wasn't very impressed when I made it, but as someone else mentioned it is better the next day and best on the 3rd day. Day 3 it is 5 stars for sure. Great cake to make ahead of time for parties when you have lots of other stuff to make, since it is best on it's 3rd day. Thanks for this great recipe. Also, just to warn you, it looks ready before the boiling water and you therefore might forget it, just a note to keep in mind.

SERENISM
53

SERENISM

6/27/2005

This is actually Hershey's "Perfectly Chocolate" chocolate cake and I only realized it after making it the second time using this recipe. I think the trick to the cake is watching your oven temperature and checking on the cake regularly. The first time my cake came out dry but the second time round, I lowered the temperature and kept checking every 15 mins or so. It turned out chocolatey and moist. Somehow I feel it wouldn't be so chocolatey if I hadn't included a bag of chocolate chips along with more coco powder and a frosting. Still a good recipe and keeper! Made it for a camp and it was gone in seconds! :) PS: I would highly recommand lining your tin with baking paper cause the cake tends to stick.

BUTTERCUPRX
51

BUTTERCUPRX

6/29/2005

Good basic chocolate cake mix. I followed the mix directions exactly, but I made cupcakes instead. 24 cupcakes took 16 minutes at 350 in my oven (which tends to cook a little slow). I ran out of cupcake liners, so some of them baked directly in the pan with cooking spray. I had no problems whatsoever with sticking to the pan. I did not think that they looked done, but the toothpick was clean so I took them out anyway, and they are perfect. This is not extremely chocolate-y or rich, so you will have to make some additions to get that. BUT it IS a good basic chocolate cake mix--fairly light texture, medium moisture level. And yes, it is the recipe right off the Hershey cocoa box.

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