Never Fail Chocolate Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ c. butter
1 c. sugar
1 egg
1 ¼ c. flour
1 tsp. baking powder
1 tsp. baking soda
¼ c. cocoa (heaping, unless it’s REALLY good cocoa, like Hershey’s or better)
½ tsp. salt (omit if using salted butter)
1 tsp. vanilla
1 c. boiling water
FOR 3 - 8” ROUND PANS (OR A REALLY THICK 9 X 13)
½ cup butter
2 cups sugar
2 eggs
2 ½ cups flour
(heaping) ½ cup cocoa
2 tsp baking powder
2 tsp baking soda
1 tsp salt (omit if using salted butter)
2 tsp vanilla
2 cups boiling water
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Directions: |
Directions:Cream butter thoroughly with sugar. Add egg, beat until sugar is dissolved. Add flour, baking powder, baking soda, cocoa and salt. Beat on low until combined, scrape down sides, then beat on medium (or high if your mixer can take it) until very well mixed. Batter will be very thick. Add boiling water and carefully stir or whisk until smooth.
Pour into greased 9 x 9 pan. Bake at 350ºF for 40 minutes or until tester comes out clean. Best not to over bake it. |
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Personal
Notes: |
Personal
Notes: This recipe is truly never fail. It can be multiplied, baked in any shaped pan/can (I’ve used loaf pans, tomato juice cans, soup cans, mini bundt pans) or made into cupcakes (about 18-20 mins for cupcakes)..
My dear friend, Shelley, made this cake for Pat for his birthday one year when I ran out of time and it was a big hit at the family party. Shelley is also one of the best cooks I know (and also one of the best friends).
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