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From Allrecipes with thousands of views, you have to try this popular, VERY EASY, most soft and moist chocolate cake ever!

You will never want to make a box cake mix again! What a rich, super moist, fluffy and delicious chocolate cake! I just love the soft texture ! 

Is it the boiling water step that makes it so moist? I think it could be.

This is too good and too easy to not give it a try! You throw everything in one bowl and it couldn’t be easier!

The best box cake mix doesn’t even come close to this!   

It is so –o easy and fast to make!  And I like this cake without any frosting! 

It is a favorite chocolate cake I go to when I want a fast and easy dessert to make!

AllRecipes has a video of it on their site. It is a very popular recipe!

You can also see how I make it in the slideshow below. In the slideshow I made it this time in a 13x9x2-inch oblong pan which is even easier to make than a layer cake!

Try it! Enjoy!

Print Recipe

One Bowl Chocolate Cake III

angiesopenrecipebox.com
A really DELICIOUS, MOIST chocolate cake made in one bowl! It couldn't be easier! A favorite cake to make when you want fast, easy and perfectly soft and yummy!
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Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 234

Equipment

  • stand or hand mixer
  • 2 9-inch round layer cake pans

Ingredients

  • 2 cups sugar
  • 1 ¾ cups flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup oil vegetable
  • 2 teaspoons vanilla extract or vanilla paste
  • 1 cup boiling water

Instructions

  • Preheat the oven to 350°.
  • Grease and flour two 9-inch round cake pans, or use a baking spray.
  • With a mixer on low speed, mix together the sugar, flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, milk, vegetable oil, and vanilla extract and beat on medium speed for 2 minutes.
  • By hand or carefully on low speed, mix in the boiling water. The batter will be thin.
  • Pour into the prepared pans and bake at 350° for 25-30 minutes or until a cake tester comes out clean.
  • Put the pans on a wire rack to cool for 10 minutes.
  • Invert the cakes onto the wire rack to continue cooling.
  • Frost, if desired.
  • Store the cake covered at room temperature.

EXTRA TIP:

DECORATE:  Use your favorite frosting for the middle and top layers and decorate with sprinkles, chocolate curls, or fruit.  
OBLONG PAN option:  Use a 13x9x2-inch pan.  Bake it for 30-33 minutes or until a cake tester inserted in the middle comes out clean.
 
 
Nutrition
Calories: 234kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 303mg | Potassium: 108mg | Fiber: 2g | Sugar: 26g | Vitamin A: 54IU | Calcium: 51mg | Iron: 1mg

4 Comments

  1. mistimaan November 2, 2017 at 2:41 am

    Nice recipe

    Reply ↓
    1. Angie November 2, 2017 at 4:17 pm

      thanks! I am glad I found this one! It’s so good!

      Reply ↓
  2. Margo November 1, 2017 at 10:00 am

    Looks delicious and easy

    Reply ↓
    1. Angie November 2, 2017 at 4:15 pm

      my go-to chocolate cake now….!

      Reply ↓

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