This chocolate cake recipe really is super easy and is really fail proof. The cake batter is almost as quick to put together as a cake mix. The recipe is handy to have on hand for days when you want cake but are out of eggs. One of the first things I wanted after finally getting over the flu was chocolate.
The recipe is from the 1989 booklet titled “Chocolate, Chocolate, and Chocolate”.
- 3 cups of all-purpose flour
- 2 cups of sugar
- 2/3 cup of cocoa powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 cups of water
- 1/3 cup of vegetable oil
- 2 teaspoons of vanilla
- 2 teaspoons of white vinegar
Pre-heat the oven to 350 degree F. and have a 9 X 13 inch pan or two round 9 inch cake pans ready. The recipe says you do not need to grease the pan but I usually do.
Put all of the dry ingredients into a large mixing bowl. Mix well. Add all of the other ingredients to the dry ingredients. Mix well. Pour the cake batter into the pan or pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting.
Since it takes time to dig out the hand mixer I usually mix this cake by hand with a whisk and then with a wooden spoon.
Don’t forget to thump the pans of batter a few times on the counter top to release large air bubbles before putting in the oven.
Different extracts can be used instead of vanilla.
A teaspoon or two of cinnamon improves anything chocolate.
A tablespoon of instant coffee can be added to the batter.
Nuts or raisins can be added to the batter.