Recipe for cooking Best and Moistest Chocolate Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Best and Moistest Chocolate Cake

Posted by Shellbob at recipegoldmine.com 6:57:41pm 11/3/03

This is the only recipe I ever use, and it is sooooo moist and chocolatey that I sometimes prefer to eat it the second day!!

3 oz. unsweetened chocolate squares
1/2 c. water
3/4 c. butter
2 1/2 c. brown sugar
2 eggs
1 tsp. vanilla extract or flavoring
2 c. flour
1 tsp. baking soda
1 c. water

Melt chocolate and 1/2 c. water together (can be done in microwave if you are careful not to burn it) and set aside to cool.

Cream butter and brown sugar until light and fluffy. Add eggs and vanilla extract or flavoring to butter mixture and beat well. Blend in cooled chocolate.

Mix together flour and baking soda, and add alternately with 1 c. water on low speed. Pour batter into two 90-in. greased layer pans or two 8-in. square aluminum foil pans, or one 9 x 13-in. sheet cake pan. Bake at 350 degrees F for 25 mins. or until inserted wooden pick comes out clean. Cool 10 mins. before removing from pans for layering.

Ice with your favorite icing.

NOTE: This cake is so moist that I take care to line the bottoms of the cake pans with parchment paper or wax paper before pouring in the batter, or it sometimes sticks to the pans......even nonstick ones!