|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 1g||4%|
|Total Sugars 26g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chocolate cake is a quick and easy preparation, and it can be baked as a rectangular single layer cake or a 2- or 3-layer cake.
Use a purchased or homemade frosting for the cake.
1 3/4 cups (8 ounces) all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 cup boiling water
Heat the oven to 350 F / 180 C / Gas 4. Grease and flour a 9 x 13 x 2-inch baking pan, 2 (9-inch) layer cake pans, or 3 (8-inch) layer cake pans.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, soda, and salt; stir or whisk to blend thoroughly. Add eggs, milk, oil, and vanilla extract. Beat with electric mixer on medium speed for 2 minutes.
Using a spoon, stir in boiling water until blended.
Pour the thin batter into the prepared baking pan(s).
Bake for about 35 minutes for a rectangular cake or 30 to 35 minutes for layers. A wooden pick inserted in center should come out clean.
Cool for 10 minutes in pan on rack and then remove from pan and cool completely.
Frost as desired.
Cake is shown with creamy butter frosting.
*Use a neutral flavor oil, such as canola, safflower, or grapeseed.