I need a very moist choc. cake recipe (easy please) and a simple rasberry filling for a customer. Thanks for your help.
Amy
To tell you the truth, pillsbury or Duncan makes an amazing chocolately and moist cake. And as for rasberry filling, there's a great recipe in the recipe box. Just look up rasberry filling and it will pop up. Good luck.!
For my chocolate cakes, I do one of 2 different recipes.
The first is:
the recipe here for Darn Good Chocolate cake but I omit the chocolate chips - very moist.
The second is:
The WASC recipe here, but instead of 1 C of flour (I use half the recipe) I put in 2/3 C of flour and 1/3 c of cocoa.
Both are very well received....
HTH
Jen
The recipe here on CC---Durable Cake for 3D or Wedding Cakes---is really yummy.
1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Instead use chocalate mix and chocolate pudding or even better use the Devil's food with the new Devil's food pudding. Really yummy.
I made the blue ribbon cake from this site for a Microsfot function I was catering and people raved about it. My son...who HATES cake begged me to make this for his bday.....
Here's the link...
http://www.cakecentral.com/cake_recipe-1988-Blue-Ribbon-Moist-and-Fudgey-Chocolate-Cake.html
hth
Sonya
this chocolate cake recipe is moist, my customers love it. Chocolatetown Special Cake
½ cup Cocoa Powder
½ cup boiling water
2/3 cup shortening
1 ¾ cup sugar
1 teaspoon vanilla
2 eggs
2 ¼ cup flour
½ teaspoons baking soda
1 1/3 cups buttermilk or sour milk
(to sour milk, use 1 tablespoon plus 1 teaspoon white vinegar plus milk to equal 1 1/3 cup)
Heat oven to 350. In a small bowl stir together boiling water and cocoa powder and set aside. In large mixer bowl, beat shortening, sugar and vanilla until light and fluffy. Add eggs and beat well. Stir together flour, baking soda and salt. Add to shortening mixture alternately with the buttermilk. Blend in cocoa powder mixture, beat well.
For a simple raspberry filling, take a bag of frozen raspberries and put them in a pot with a cup of sugar and 1 cup of water. Let that simmer and add 2 tablespoons of cornstarch to thicken it.
Yummmmm! All this talk of choc cake is making me hungry!!
I doctor up a mix and use the Choc syrup frosting recipe from here..... To die for!!! I'll have to try some of these scratch recipes next time i feel like experimenting.
Can't help much on the raspberry filling--I tried 2 different ones and neither were great...... Although, one time I added a little bit of pureed strawberries to my choc syrup frosting recipe and it was awesome!
The guys at my hubby's firehouse think this is the best chocolate cake ever and I use it now for my customers and have always gotten comments on how moist it is.
1 pkg devil's food cake mix (I use pillsbury)
1 pkg (small one) of devils food instant pudding mix (you can use chocolate, fudge)
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
Mix all together, the batter will be extremely thick!
The guys at my hubby's firehouse think this is the best chocolate cake ever and I use it now for my customers and have always gotten comments on how moist it is.
1 pkg devil's food cake mix (I use pillsbury)
1 pkg (small one) of devils food instant pudding mix (you can use chocolate, fudge)
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
Mix all together, the batter will be extremely thick!
This is the same as darn good chocolate cake" except for the choco chips! 
I use a recipie from epicurious.com It's the chocolate-stout recipie (originally puplished in Bon Appetite magazine) It has become my all-time most requested cake, and I'd be hard-pressed to use another. It's sooo moist and not-too-sweet so it can take just about any filling. I generally use a chocolate-cream cheese filling. Here it is
http://www.epicurious.com/recipes/recipe_views/views/107105
Hope that helps 
For those that have made the darn good cake:
Does your cake sink in the middle?
Have you tried it with a sheet pan?
thx!
Ooh I'd like to know the answer for that too - and how much does make? how many cups of batter? I need to make a 7 x 13 (or is it 11) cake.
The first is:
the recipe here for Darn Good Chocolate cake but I omit the chocolate chips - very moist.
Jen
OOOHHH, I use the same recipe, but I add the choc chips! My customer's absolutely LOVE this cake with the choc. chips. They say it is such a nice surprise to bite into the "fudge". I call it Chocolate Fudge!
I never have had any "sinking" problems with that cake!
I use a recipie from epicurious.com It's the chocolate-stout recipie (originally puplished in Bon Appetite magazine) It has become my all-time most requested cake, and I'd be hard-pressed to use another. It's sooo moist and not-too-sweet so it can take just about any filling. I generally use a chocolate-cream cheese filling. Here it is
http://www.epicurious.com/recipes/recipe_views/views/107105
Hope that helps
I make the beer cake too, and fill it with a bailey's caramel cream filling. Add fudge frosting and you have "Black and Tan" cake and it's the bomb diggity do!
I use the Epicurious cake recipe as well. It's in the recipe section and I think they call it double chocolate cake.
Jacqui
Oh you're right Terri-jo. It's actually the chocolate layer cake that is the same as the Epicurious one. I was too lazy to look it up. 
Jacqui
I've made chocolate root-beer cake. The recipe is in the recipe section. It's from the Cakemix doctor - except in the book it was a 7UP lemon/pineapple cake - and I changed it to chocolate rootbeer. It doesn't taste like rootbeer, just moist chocolate cake! People didn't even have any clue I had put rootbeer in it!
The "beer" cake that I make is a version of this cake:
http://www.epicurious.com/recipes/recipe_views/views/107105
The caramel cream filling I make is based on some ingredients that aren't always available outside the trade. I'll look to see if I can find reasonable substitutions and post it when I get a chance.
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