I started out with Hershey’s chocolate cake which was good but I played around with it to inprove the texture and moistness. I love this cake and it is great for carving.
- Chocolate Cake
1½ Cups Sugar
- ½ Cup Brown sugar
- 2 Eggs
- ¾ Cup Cocoa
- 1 Tsp. Salt
- 1¾ Cups All-Purpose Flour
- 1-1.4oz Chocolate Pudding ** I use FF/SF pudding**
- 1½ Tsp. Baking Soda
- 2 Tsp. Baking Powder
- 1 Tsp. Instant Coffee
- 2 Tsp. Vanilla Extract
- 1 Cup Buttermilk
- ½ Cup Vegetable Oil
- 1 Cup Boiling Water
- Preheat oven to 350.
Prepare 2 8” or 9” cake pans with baking spray, or grease and flour pans.
In a large mixing bowl sift together all dry ingredients. **Make sure the brown sugar gets sifted or you will have some sugar chunks.**
Add in the eggs, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed.
Add in boiling water and stir with a large spoon until combined.
Evenly divide batter between the 2 pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with crumbs attached. Let cool in pans for 15 minutes, while still warm wrap in plastic wrap and let cakes cool completely. (cooling in plastic wrap will keep the cake moist)
** For a mocha cake add 1-2 tbsp instant coffee- depending on how rich you want it.**
**I have also turned this into a chocolate decadense cake- change the buttermilk to sour cream and the water to warm milk than add 1.5 cups mini chocolate chips**