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  1. Once cake is cooled, lightly sprinkle powered sugar on top :} It is the best chocolate cake in the world!!!!

  2. WACKY CAKE… it is the best and soooo moist….

    3 cups flour
    2 cups sugar
    1/2 cup cocoa
    2 tsp salt
    2 tsp soda
    2 TAB of vinegar
    1/2 cup of oil
    2 cup of warm water
    2 tsp vanilla

    Stir ALL ingredients in a 9×13 cake pan. Stir with fork only. Do NOT beat.

    Bake 40-50 minutes at 350.

  3. Ok Girl! I’m on board! This is by far the single best chocolate cake I’ve ever eaten or made!

    1C sugar
    1C dark brown sugar
    1 3/4 C flour
    3/4 C baking cocoa
    1/4 t cinnamon
    2 t baking soda
    1 t baking powder
    1 t salt
    2 eggs
    1 C strong brewed coffee; cooled
    1 C buttermilk
    1/2 C vegetable oil
    2 t vanilla
    1 t other extract (almond, orange, etc)
    powdered sugar

    Preheat oven 350º
    Mix first 8 ingredients in a large bowl
    Add remaining ingredients mixing well after each addition
    Pour into greased and flowered bundt pan
    Bake for 45 – 50 mins or til pick comes out clean
    Cool for 10 mins in pan then transfer to a rack to cook completely
    Dust cooled cake with powdered sugar

    Or…make a drizzle icing w/ powdered sugar and a “titch” of cream/milk and a bit of your favorite extract–mint is nice!

  4. My family has been making this cake for close to 50 years. It is a favorite for birthdays and when one just needs a dose of chocolatey goodness. No one will ever know this is made with mayo instead of eggs. Wonderful thing about this recipe is its flexibility! Feel free to substitute ingredients – – 100% home-ground whole wheat flour in place of all-purpose (makes it slightly more dense, but still delicious); real maple syrup instead of sugar (may need to add just a bit more flour for the right batter consistency); carob powder instead of cocoa (for those avoiding caffeine); Vegenaise in place of mayo (for the vegans in your life or those averse to eggs) – -or even leave things out (I made this for years without the vanilla!). The butter cream frosting is also super flexible. Use real butter or margarine or vegan buttery spreads. Use milk or water. Leave out the vanilla. An absolute non-negotiable, though, is that this frosted cake MUST be topped with chocolate sprinkles (aka jimmies). It’s just not the same without them. :]

    Grandma Acker’s Chocolate Mayonnaise Cake

    – 2 c. all-purpose flour
    – 1 c. sugar
    – 4 Tbsp. cocoa powder
    – 2 tsp. baking soda
    -1 c. mayonnaise
    – 1 c. cold water
    – pinch of salt
    – 1 tsp. pure vanilla extract

    Preheat oven to 350 degrees. Combine all ingredients and mix well by hand until almost no lumps remain. Pour into a greased and floured 13″ x 9″ or tube pan. Bake 30-45 minutes, but check after 30 minutes. Remove from pan (if desired, or if using tube pan). Frost with butter cream frosting and top with chocolate sprinkles. Note: If using tube pan, cake may be halved and frosted between layers before exterior is frosted.

    Butter Cream Frosting

    1 c. butter or margarine
    2 Tbsp. milk
    1 tsp. vanilla
    1 lb. powdered sugar

    Combine first three ingredients in a mixing bowl. Blend at low speed while gradually adding the powdered sugar. Increase speed to medium and mix until combined. Leftovers can be frozen and used at a later time… if there ARE leftovers… :]

    1. Natasha Metzler says:

      Erin, your cake is in the final three! Can you send me an email so I can connect with you if it wins? natashametzler at gmail dot com

  5. I don’t have a recipe for you, but I am soooo bookmarking this page to try all the others. Now I really, really want some chocolate cake!! (Stopping by from Just a Thought’s link up)

  6. Carol Jenkins says:

    The issue is not really the recipe…there are hundreds of GREAT recipes out there…check out and look for the highest number of stars! However, in my nearly 40 yrs of marriage and chocolate cake making (and I’m a Baptist pastor’s wife — we know chocolate cake if we don’t know anything else!) I have discovered a few things about all cakes…For starters, I NEVER bake a cake at 350…I think it is just too hot. I never go above 325, and if I am baking more than 2 mixes at a time, I go down to 300. Second…set a timer and carry it with you! Ten minutes too much baking is the death-knell of any cake. Take it out the second it no longer has batter, If you really can’t tell, pick the top apart with a fork! You are gonna cover it with frosting anyway. The third tip is…FREEZE the cake the minute it comes out of the oven. Flip it over on a cookie sheet and throw it into the freezer. Not only is it easier to handle and easier to frost, but, since the outside of the cake freezes first, all the steam (ie: moistness) can’t escape! With these methods, you don’t need a recipe…use a cake mix!

    1. These are all great tips!! I have to let my cakes cool a bit before I can take them out of the pan, then I wrap them in plastic wrap and put them in the freezer. I have a TINY (only 10 inches wide) freezer (side-by-side) so one round cake layer just fits! Also, frozen cake layers are much easier to work with than not-frozen.

      I also line my pan with waxed paper (with a little shortening to stick the waxed paper to the pan) cut in a circle to fit, then I grease and flour the paper and the sides of the pan. I haven’t had a cake stick once since I started doing this.

      Finally, I find that a toothpick usually works just fine to check the doneness of cake. As long as there’s no batter sticking to it, it’s done!

  7. This is my brother-in-law’s family recipe for chocolate zucchini cake. Many people never even notice that it has zucchini. 🙂

    1/2 cup butter
    1/2 cup oil
    1 3/4 cup sugar

    2 eggs
    1 teaspoon vanilla
    1/2 cup sour milk

    Sift, then add:
    2 1/2 cups flour
    4 tablespoons cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon cloves
    1/2 teaspoon cinnamon

    Fold in:
    2 cups grated zucchini
    1 cup chocolate chips

    Bake at 325 degrees for 40 to 45 minutes. Let cool, then frost with your favorite chocolate frosting.

  8. You want to know a secret? I made a from-scratch chocolate cake ONCE. Then I started reading a cookbook I got for my wedding, “Chocolate from the Cake Mix Doctor.” She allows using store-bought cake mixes…but you MUST make homemade frosting.

    For my birthday my husband made me a chocolate cake. We used a Betty Crocker Devil’s Food (with pudding in the mix) cake mix, and this recipe for frosting, from the above-mentioned cookbook:

    Fluffy Chocolate Frosting
    from the Cake Mix Doctor

    Makes 3 cups, enough to frost a 2- or 3-layer cake (we frosted a 2-layer with just a bit left over), or 30 cupcakes
    Prep time: 10 minutes

    2/3 cup unsweetened cocoa powder
    6 tablespoons boiling water, plus additional if needed
    8 tablespoons (1 stick) butter, at room temperature
    3 cups confectioners’ sugar, sifted, plus additional if needed (I never sift, too messy)
    1 teaspoon pure vanilla extract

    1. Place the cocoa powder in a large mixing bowl and pour the boiling water over it. Stir with a wooden spoon or rubber spatula until the cocoa comes together in a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners’ sugar and vanilla in the bowl, and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Add more boiling water, a teaspoon at a time, or more confectioners’ sugar, a tablespoon at a time, if the frosting is too thick or too thin to your liking.

    2. Use the frosting to frost the top and sides of the cake or cupcakes of your choice.

    My notes: I almost always have to add more powdered sugar. I don’t measure, I just sprinkle in, beat it, and if I need more I add more. The longer you beat this stuff, the lighter and fluffier it gets. Also, if you put any leftovers in the fridge, it will turn thick and fudgy and you can scoop it out of the bowl with a spoon and lick it off. Just like fudge. Don’t ask how I know this. 😉

    Good luck with your cake-baking, Natasha! Your hubby is one lucky guy. 🙂

    P.S. The from-scratch recipe I used is Betty Crocker’s, if you care to know!

  9. Ok- here is my favorite chocolate cake recipe. I love it because it’s easy, very chocolately and since the frosting is made on the stove, you pour it on the cake while it’s all still warm and let it cool – it turns into the most delicous, moist, chocolately cake ever. I think the picture says it all!

    1. Natasha Metzler says:

      Oh, my husband is already drooling. 🙂

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