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Doris Henderson's Chocolate Cake

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"An especially moist, easy to make cake!"

Serves 9 | Prep Time 20 mins | Cook Time 30 mins

Why I Love This Recipe

This recipe can easily be doubled and made in a bigger pan and is an especially moist and heavy cake. (Don't forget to add a little extra water if you're baking at high altitude.)

This was my paternal Grandmother's recipe, and it became my Mom's specialty. It was my birthday cake through my entire childhood, and I usually picked blue frosting with green sprinkles.

Submitted by: "Wendy Buehler"

Ingredients You'll Need

1 cup sugar
1 cup flour
1/2 cup cocoa powder (pref. Hershey’s)
1 tsp baking soda
1 tsp salt
3 Tbsp butter, melted
1 egg, slightly beaten
**1 cup boiling water (Denver is at high altitude, so add another 1/8 cup of water!)
1 tsp vanilla extract


Preheat oven to 325 degrees

Stir dry ingredients together.

Add boiling water and melted butter, mix well.

(Let cool just a bit before adding egg so the boiling water doesn’t cook it.)

Add egg and vanilla extract, mix well.

Pour in a greased 9 x 9 pan.

Use a flat spatula to work some of the batter up the sides of the pan. (This cake tends to rise in the center.)

Bake for approximately 30 mins or until a fork poked in center comes out clean.

Frost with any icing – we used the kind made with confectioner’s sugar. The recipe is on the side of the box.

If desired, mix frosting with food coloring, and add colored sprinkles.

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