Does anyone have a good chocolate cake recipe they are willing to share

I like the one on the back of the Hershey's cocoa can. Turns out moist and delicious every time!

I use the recipe on the back of the Hersheys cocoa can.
Works wonderfully every time.
Even when you use another brand of cocoa.
Chef Angie

I have made this recipe several times. It was loved by many. I made my son's groom's cake with this recipe and it was served at the Rehearsal Dinner. People kept telling me it was the best chocolate cake ever. The next day, when I arrived at the church before the wedding, I saw three of the Groomsmen as I was coming in the door. They said, "That was the best cake ever last night." I told them there were only two pieces left and I had put them in the refrigerator in the kitchen. They smiled and headed straight for the kitchen to devour it. It is a very moist cake, not bitter, just sweet enough, and not dense and heavy like many chocolate recipes are.

I actually got the recipe off the internet and I can't remember exactly where it was. It may have even been one from Hershey's website, just don't know, but here it is to share:

Black Magic Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Thank you everyone I will try soon

Do you have an aversion to doctored mixes? If not I will happily share what I have discovered to be the best chocolate cake I have ever eaten!! Its moister than the Hersheys and it is not as dry as so many scratch mixes. It's dense enough to hold up under fondant and several layers. It is truly my perfect chocolate cake!!

Try the ones found here on CC...in the recipe section. Many members have rated them and you can choose from the one that sounds the best.

i,ve been making this recipe , since i saw it posted in a thread on c/c. Lot of decorators on here use it. Delicious.


http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275

Agreed! The Hershey's recipes is delicious, if you don't need a sturdy cake. It's so moist and tasty chocolately.

But I've switched to this recipe now: http://www.kingarthurflour.com/recipes/chocolate-cake-recipe It's also moist and tasty, and much sturdier and easier to handle.

Foxicakes, what is your favorite chocolate cake recipe. Please share. tia

"Darn Good Chocolate Cake" here on CC using chocolate milk instead of the water! It's good with or without the mini chocolate chps. This is the best sturdy chocolaty chocolate cake and I get rave reviews every time I use it. Wouldn't use any other chocolate recipe!

http://cakecentral.com/recipes/2163/darn-good-chocolate-cake