The BEST Chocolate Cake Ever
You may not think you're a cake person ... but I guarantee you'll rethink that after you try this chocolate cake recipe. It is SO easy, SO moist and just amazingly delicious.
I can't take any personal credit for this recipe. It comes from the 'Keeping Up Cookbook' by Grace Ivory Rock and Amy Henriksen Fougler. I have searched everywhere for this cookbook and it seems to be out of print! I wish I could link you to it, because this cookbook and it's predecessor, 'Favorites Cookbook', are amazing. I received them both as gifts and know they were once available for purchase at the Make A Wish Foundation in Murray, UT, but I don't believe that's the case anymore.
We stumbled on this recipe a few years ago, and it's definitely our go-to. No other chocolate cake seems to compare! This cake has a very runny batter because you add 2 cups of boiling water to the batter. But, don't be alarmed! That's what makes it so moist and delicious once it's baked.
The Best Chocolate Cake
Cake
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup butter (softened)
- 2 cups sugar
- 2 tsp vanilla
- 2 cups boiling water
- 2 eggs
Frosting
- 1/2 cup butter (softened)
- 3-4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup milk
- 2 tsp vanilla
Cake
Sift together dry ingredients and set aside.
Cream together butter, sugar and vanilla.
Mix in boiling water, then add eggs and mix well.
Gradually add dry ingredients and mix until well combined.
Pour into greased 9"x13" pan.
Bake at 350 degrees for 25 to 30 minutes, or until toothpick come out clean.
Frosting
Sift powdered sugar and cocoa powder together in a bowl.
Cream butter in a mixer, then beat in powdered sugar, cocoa, milk and vanilla.
Continue adding powdered sugar or more milk until desired consistency is reached.
While cake is still warm, use half of the frosting to spread on the cake.
When cake is almost completely cool, add the rest of the frosting to the cake.
What I Used
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