Chocolate Cake II

Chocolate Cake II

165 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Nanci
Recipe by  Nanci

“This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
  3. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

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Reviews (165)

Rate This Recipe
naples34102
134

naples34102

Moist, delicious, deep dark chocolate cake that's so easy, so quick to whip together I thought surely I must have forgotten something! No changes and no criticisms, so this is the only commentary this recipe needs. I made half a recipe in an 8" round pan and frosted it with "Chocolate Butter-Creme Frosting," also from this site. Definitely pleased. Definitely worth repeating.

LAZYSUSAN
125

LAZYSUSAN

The cake came out tasting bland. I made another one because it was so simple, this time adding 3/4 tsp. of salt. Add a whole tsp. if you like.The cake came out just right.

Dana
84

Dana

I've made this cake over and over and we love it. The key is to add the hot coffee last (I use instant). The batter seems really runny but it comes out great. I use a basic chocolate icing and serve with ice cream. Yummy!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 162 cal
  • 8%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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One Bowl Chocolate Cake I

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Eggless Chocolate Cake II