I want a recipe for the moistest chocolate cake with home made frosting, don't like canned frosting.?

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  1. Look for a cake recipe with mayonnaise in it. It sounds disgusting, but it makes the moistest chocolate cake ever. I don't have it with me, because I am at work, but I promise you, it is sooooooooooooooooooo good.
  2. 2 cups flour
    2 cups sugar
    2 tsp. baking soda
    1 tsp. salt
    1/2 cup cocoa
    1 cup milk
    2 eggs
    2 tsp. vanilla
    1 cup vegetable oil
    1 cup hot water*

    Mix ingredients in order listed, except hot water. When well mixed, add hot water and mix well.** Pour into 13x9 pan that has been sprayed with pan spray. Bake about 45 minutes at 3500 until toothpick comes out clean. Let cake cool. Frost with your favorite frosting.

    *If you like mocha flavor, use hot coffee
    **This batter will be a liquid that turns into the moistest chocolate cake you have ever eaten!





    another recipe you can try:
    Makes 12 to 16 servings
    Prep: 30 minutes
    Bake: 35 minutes
    Cool: 1 hour
    Stand: 1 hour
    Ingredients
    3/4 cup butter, softened
    3 eggs
    2 cups all-purpose flour
    3/4 cup unsweetened cocoa powder
    1 teaspoon baking soda
    3/4 teaspoon baking powder
    1/2 teaspoon salt
    2 cups sugar
    2 teaspoons vanilla
    1-1/2 cups milk
    Chocolate-Sour Cream Frosting (see recipe below)
    Directions
    1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
    2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
    3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
    4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
    5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
    Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

    Nutrition facts per serving:
    calories: 739
    total fat: 34g
    saturated fat: 17g
    cholesterol: 117mg
    sodium: 403mg
    carbohydrate: 107g
    fiber: 3g
    protein: 9g
    vitamin C: 0%
    calcium: 14%
    iron: 14%



    -unpredicktaboh-
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