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Ingredients
| water: 3/4 cup |
| buttermilk: 1 cup |
| vegetable oil: 1 cup |
| eggs: 4 (large) |
| vanilla extract: 1 tsp |
| unsweetened cocoa powder (sifted): 3/4 cup |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| baking soda: 2 tsp |
No-fail Moist Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350.
- Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
- In a large bowl, stir Group One ingredients together and set aside.
- In another large bowl, stir Group Two ingredients together.
- Stir Group Two (dry ingredients) into Group One.
- It is quite a liquidy batter, so do not be alarmed!
- Pour batter into prepared pans (fill no more than 2/3 full).
- You may have extra batter, if so make a few cupcakes!
- Rap baking pans sharply on the counter to release air bubbles.
- Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
- Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
- For cupcakes, check at 15 minutes.