Wednesday, July 18, 2012

Moist Chocolate Cake

I found this recipe in The Taste of Home Baking Book (pg 126). It is seriously THE BEST cake I have ever had. It was easy to make, I had all the ingredients on hand, I could lick the cake batter left over in the bowl (b/c there aren't any eggs in it!), AND the cake is SO moist and good, it doesn't need frosting. Delicious!

PREP: 10 min.
BAKE: 30 min. + cooling
YIELD: 9 servings

1-1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil (I thought this was annoying measuring 6 tablespoons... anyone know the equivalent in like 1/4 cups?)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Confectioners' sugar

1. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin).

2. Pour into a greased 8-in. square baking dish. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.


  1. 6 T is just a little over 1/3 cup

  2. And I forgot to say how delicious this looks. I like that it makes an 8" square pan, because then I won't be tempted to eat it for days on end!