More Great Recipes: Cake | Dessert


Midnight Chocolate Cake


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This cake is incredibly moist and very versatile, you can bake it as sheet cake (9x13) or as cupcakes, or a bundt cake or as layers.

Note: I sometimes substitute 1/4 sour cream for part of the milk. It makes the cake even more moist!


Ingredients You'll Need

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water


Directions

Preheat oven to 350 degrees F (180 C). Grease and flour two 9 inch round baking pans OR one 9 x 13-inch baking pan OR one 10-inch bundt or tube pan.


In a large bowl, and with an electric mixer, combine dry ingredients.


Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.


Stir in boiling water (batter will be thin).


Pour into prepared pan(s).


Bake 30-35 minutes if using the 2 round pans or 35-40 minutes for the 9x13-inch rectangular pan, or bake for 50-60 minutes if using a bundt or tube pan.


Remove cake(s) from oven, and cool completely on rack.


After cake(s) have cooled completely, frost as desired, or dust top of cake with confectioners' sugar.


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