Easiest Moistest Chocolate Cake
3/4 Cup Hershey’s Cocoa
2Teaspoons Baking Soda
1 Teaspoon Salt
1Cup Vegetable Oil
1 1/2 Teaspoons Vanilla
1Cup Boiling Water
for the buttermilk I use 1Cup Milk with
4 Teaspoons white Vinegar
equals 1 1/3 Cups (but I put it all in)
Preheat oven to 300 degrees (for real- this is a slower baking cake), grease and flour your 9×13 baking dish. Place all the ingredients in a mixing bowl. Mix at medium until all ingredients are blended and smooth. (I told you it was easy) Pour into your baking dish and bake for 1 hour 20 min. Cupcakes will cook in about 20 min. I usually check 5-8 min. early if the toothpick comes out clean I take it out. Allow it to cool if you wish- we usually give it some time but it is really good without frosting and warm.
The frosting- I can’t give you exacts because I go by taste. For the frosting above I used same part butter/ cream cheese, pinch of salt, vanilla and some Hersey’s Cocoa – I then shaved a chocolate bar on top. AHHH I forgot to add the powdered sugar 🙂
The cake is so good I usually eat it without frosting, but my husband would refuse to eat it. So I frosted some and he finally ate- said he could see now why I ate it without frosting- So Moist.
Enjoy 🙂 let me know what you think- I would love to hear