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Super Moist Chocolate Cake

What you need: 

1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

What you do: 

1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.
2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren't any more lumps and pour into an ungreased 9x9 baking pan, 2 inches deep.
3. Bake for about 30 minutes, test with a fork.
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up. Enjoy this delicious cake. You will be surprised at its moistness and richness! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!
For an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I just want to say to Granola Head that you did a beautiful job decorating your cake and was wondering what the writing means.

Click on Granola's pic the caption will tell you  :)

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I just want to say to Granola Head that you did a beautiful job decorating your cake and was wondering what the writing means.

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;D
I am not a Vegan but just did a test run for a baby shower. It was so good, a little tangy, but I think the frosting will even it out.. I did add cinnamon in it just to give it an "autumn" flavor.. heheheh.. Can't wait to make it again! This will definitely go in my recipe box!!!! I could do so many variations. I think next time I will make a pumpkin whipped frosting, and use for muffins

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The picture looks very appetizing!  I don't like chocolate cake, so if I want to make this a vanilla cake how much total sugar should I add? I figure less will be needed since due to the elimination of cocoa which can be bitter.

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Soooo good!
I used this recipe with another recipe for coconut pecan frosting that I found on here and it was absolutely delicious. One thing that I discovered, though, and several other people I served it to agreed to, is that the second piece is even better than the first!
Yumm

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This cake is really good although I modified the recipe a bit. We used whole wheat pastry flour, pure maple syrup, apple cider vinegar, carob chips, and lastly we substituted soy milk instead of the water. It was excellent!!!!

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I made the super moist chocolate cake that the fabulous baypuppy recently photographed and posted here.  It turned out well even though I overcooked the cake by about 5 minutes (I tend to overcook food period). 

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Yummy yummy yummmmmm!

I 3/4th'd the recepie and it made a perfect dozen cupcakes.

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I made this as vanilla cupcakes and they are sooooooooo good. They are really nice and moist. Super yummy. Thanks!

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WOW!  This was realllly good.  The only thing that kind of messed me up was the fact that the recipe is for one 8-inch cake, and I was planning on getting 2 cakes out of the recipe.  But besides that, it was great.  I was making an anniversary cake for my grandparents and used this as the middle layer of a 3 layer chocolate cake.  It was *chewier* than the boxed mix, but I actually preferred it since it was alot denser and richer.  And the best part was...I didn't tell my meat-loving Italian family that it was vegan, and they loved it...hahaha. :)

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