"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Best-Ever Chocolate Cake Recipe

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This recipe for Best-Ever Chocolate Cake, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Sorc
Added: Wednesday, August 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour 2 cups sugar 6 T baking cocoa 2 tsp. baking soda 1 tsp. salt 2 cups water 2/3 cup vegetable oil 2 tsp. white vinegar 2 tsp. vanilla extract FLUFFY CHOCOLATE FROSTING 1 cup cold milk 1package (3.9oz.) instant cocolate pudding mix 1 carton (8 oz.) frozen whipped topping, thawed

Directions:
Directions:
In a mixing bowl, combine the first five ingredients.Add the water, oil,vinegar, and vanilla. Beat on medium for 1 minute. Pour into a greased 13-inch x 9-inch x 2 inch baking pan. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
This cake does not contain eggs.

 

 

 

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