Super-Moist Chocolate Cake with Chocolate Buttercream Frosting Recipe

This 'Depression-era' Chocolate Cake has a secret ingredient that was used as an economic substitution for butter and eggs and it gives this cake it's super-moist super powers and it's still one of the most preferred chocolate cake recipes out there today!


Super-Moist Chocolate Cake
2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
1 cup unsweetened Hershey's Special Dark Cocoa Powder or regular unsweetened cocoa powder
1 3/4 cups boiling water
2 3/4 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup dark brown sugar packed
1 1/3 cups mayonnaise do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
2 large eggs room temperature
2 teaspoon vanilla extract

Chocolate Buttercream Frosting
1 1/4 cups butter softened
4 1/2 cups powdered sugar
3/4 to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
2 teaspoons vanilla
1/4 cup plus 2 tablespoons milk or heavy cream


  1. Preheat oven to 350°F
  2. Butter and flour three 8" diameter cake pans with 1 1/2-inch-high sides, or two 9" pans.
  3. In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
  4. Visit Super-Moist Chocolate Cake with Chocolate Buttercream Frosting @ for full instructions.

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