Never Fail Dead Easy Chocolate Cake Recipes

NEVER FAIL CHOCOLATE CAKE

Never Fail Chocolate Cake image

This cake is from the 40 and 50's My mother-in-law, Ruth Hinz, taught me to make this when I was newly married. It is so moist and dense--yummmy!

Provided by Evalyn Hinz

Categories Dessert

Time 40m

Yield 1 2layer cake or sheet cake

Number Of Ingredients 10

Ingredients

1 egg
1/2 cup cocoa
1/2 cup shortening
1 1/2 cups flour
1/2 cup sour milk (you can sour sweet milk by adding 1 tsp. vinegar)
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1/2 cup boiling water

Steps:

Put all ingredients in a bowl (don't mix till last item has been added).
Pour into greased cake pan (can be made layer or sheet cake).
Bake at 350°F for 30 minutes.
When cooled spread with your favorite frosting.

NO-FAIL MOIST CHOCOLATE CAKE

No-fail Moist Chocolate Cake image

This recipe was originally posted on another message board and tweaked by several people there... thanks to Sue B and CM for this great recipe! It makes a super-moist, deeply chocolatey cake that is a no-fail choice for sheet cakes and layer cakes alike. It is just as easy to make as a boxed cake and tastes a million times better.

Provided by Tracy K

Categories Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 10

Ingredients

3/4 cup water
1 cup buttermilk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Steps:

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.

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