Best Moist Chocolate Cake


2 Cups Flour

2 Cups Sugar

¾ Cup Cocoa powder

2 Teaspoons Baking Soda

2 large eggs

1 Teaspoon Salt

1 Cup Buttermilk

1 Cup Canola Oil

1 ½ Teaspoons Vanilla Extract

1 Cup Boiling Water

 

Preheat Oven to 300° F

(This is not a typo! This is a slow bake chocolate cake recipe.)

Lightly grease and flour a 9 x 13 in. Baking Dish. Place all the ingredients into a mixing bowl. Mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish Bake for 1 hr.

Test by sticking with knife. If it comes out clean, it's done! Allow to cool.

White Vanilla Icing .


¾ Bag of Powdered Confectioners Sugar (approx 3 cups)

1 Stick of Butter (Softened)

1 Teaspoon Vanilla Extract

Pinch of Salt

Milk

 

1. Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk.

2. Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.


CHOCOLATE FROSTING


1/2 cup (1 stick) butter or margarine
1/2 cup Cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

 

Rachel's Notes: We tried the chocolate frosting on ours and this was a very moist cake, you can cut the oil back to ½ cup to save some calories but it might not be as moist. Found on the web here

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