Always Perfect Double Chocolate Cake
I'm not sure where I found this recipe, but I know it always comes out moist, yummy, and perfect.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups sugar
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup boiling water
- frosting
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 stick butter (melted)
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- Carbohydrate 1577.43479337557 g
- Cholesterol 259.256504 mg
- Fat 175.27243036239 g
- Fiber 11.8883756010295 g
- Protein 42.8416842695772 g
- Saturated Fat 69.0126780572555 g
- Serving Size 1 1 Serving (2325g)
- Sodium 3348.85408147426 mg
- Sugar 1565.54641777454 g
- Trans Fat 8.411632372168 g
- Calories 7895 calories
Heat oven to 350 degrees. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Mix until well blended. Lastly, stir in boiling water and mix well. Mixture will be thin compared to boxed cake batter. Prep desired cake pan with cooking spray (esp. if you use round cake pans). Pour batter into pan and cook for 30 minutes or until toothpick comes out clean. For Frosting, melt butter and stir into powdered sugar, cocoa, milk and vanilla. If you want, you can slowly add in milk to get to desired consistency.
