For years and years, I have been keeping my chocolate cake recipe a secret. Much to the dismay of many a birthday party goers, I haven’t been too quick to dish out the scoop on my most beloved recipe.
But you, oh you wonderful blog readers. You’ve stolen my heart and make me smile. How could I keep it all to myself when I know there are so many of you who are on the quest to find the easiest, most wonderful, chocolate cake?
Have you ever noticed that people have the same comment after they take their first bite of cake? It’s either “Hmmm, this is good, could be a little moister, though.” or “Wow, this is nice and moist!”
Okay, maybe you haven’t noticed this, but I have.
Anyway, before I can stall for too much longer, here it is.
And in the wise words of Dumbledore, “Use it well.”
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350ºF.
- Prepare two 9-inch round cake pans. And when I say prepare, you can spray them with PAM, or grease and flour them.
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
- Next add eggs, milk, oil, and vanilla. Beat this for about two minutes at medium speed.
- Stir in boiling water. This batter will be very thin. Don’t freak out, it’s supposed to be like that.
- Pour your batter into the two pants evenly and put them in the oven.
- Bake for about 30 to 35 minutes. (Check after 30 minutes with a toothpick)
- Cool on a wire rack completely before you decorate!