Easy Made From Scratch You Can’t Stop Eating It Chocolate Cake

March 12, 2014 202 Comments | Disclosure

A few Sunday’s ago I was craving some really good chocolate cake.  I’m not talking about the stuff we can get a great deal on, that’s from a box.  I’m talking about some fabulous tasting made from scratch chocolate cake!  I found this recipe at AllRecipes.com and we’ve made it two Sundays in a row!  In fact, it was our Easter Dessert!  (No, it wasn’t pretty and pastel, but man it tasted good!).  The first time we made it, we made the butter cream frosting too.  It was good, but most of us ended up eating just the cake (because it was perfect all by itself)!   The second time we made this delicious Chocolate Cake we put cool whip on top.   It’s the perfect moist and dense chocolate cake!  Rather than being overly rich, it’s just PERFECT!  Next time I think I’ll chill it and and  put chilled canned cherry pie filling and cool whip on the top!

Easy Chocolate Cake

Ingredients

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans (I just made mine in 9x13 baking pan and increased bake time to 42 minutes)
  2. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer.
  3. Stir in the boiling water by hand (make sure you mix it in well... the batter will look runny, but have faith... it'll turn out!)
  4. Pour evenly into the greased pan(s).
  5. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. (For the 9x13 cake pan I baked it for about 42 minutes... do the toothpick test, it should come out fairly clean).
  6. Cool for 10 minutes before removing from pans to cool completely. (I just leave mine in the pan)
  7. Delicious by itself, either slightly warm or even chilled! Try it with cool whip, or chilled pie cherries and cool whip!
http://fabulesslyfrugal.com/easy-made-from-scratch-you-cant-stop-eating-it-chocolate-cake/

Homemade Chocolate Butter Cream Frosting

Ingredients

  • 3/4 cup butter
  • 1 1/2 cups unsweetened cocoa powder
  • 5 1/3 cups confectioners' sugar
  • 2/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Cream butter until light and fluffy.
  2. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla (I preferred a little less cocoa).
  3. Beat to a spreading consistency.
http://fabulesslyfrugal.com/easy-made-from-scratch-you-cant-stop-eating-it-chocolate-cake/


Enjoy this FABULOUS cake!

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Comments

  1. I’m excited to see recipes like this on your site :) I’m trying to get away from the ‘boxed’ desserts, but still want to do things frugally, so this helps. Thanks!

  2. This recipe looks really yummy!….If you ever want to try another one go to daisybrand.com for their sour cream chocolate cake and chocolate frosting!! To DIE for!!! Just made it last night and I use whatever sour cream I have on hand.

  3. Thank you! Homemade cake isn’t complicated like most think and tastes so much better then box!
    http://www.lovelypinkdiva.com

  4. I always add chocolate chips to my choco. cakes…yum yum! oh, dust with a little flour first before adding them at the end, so they won’t sink to the bottom of the cake pan :)

  5. Here’s a great peanut butter cookie recipe. This sounds weird but trust me!! It’s called “Three Ingredient Peanut Butter Cookies” 1 cup white sugar/1 cup peanut butter/1 egg. That’s it! Mix it all together and drop by teaspoons on your cookie sheet. Bake @350 for 8-10 mins. They will be very soft and tend to “LOOK” a little raw but after cooling completley these are amazing!! Of course I double the recipe! If you like you can do the fork criss cross thing on top before baking and these are also Gluten Free. Very Frugal by the way!!!

  6. This cake is the best!!! I made it in a bundt pan, either I didn’t get it well enough greased or the pan was a bad choice because it stuck but the cake was so good, much better than store bought. Rich and light: my husband loves it :-D

  7. I found this recipe doing a general Google search because I wanted to try my hand at a simple chocolate cake from scratch [my first!]. I used the batter for cupcakes and baked for 20 minutes, and they came out perfect. My coworkers loved them, too. Thanks for this!

  8. We are one day post Hurricane Sandy and although we were blessed to not lose power being in the woods and all, I am feeling we need a little treat-my husband and kids and I. Looking forward to this cake today!

  9. jennifer sisson says:

    Me and my son made this today and hands down the best chocolate cake I have had in years. Super easy and so very moist. I made a semi sweet scratch frostng to go on top that really balanced well. Thanks for the recipe, I am always looking for great scratch recipes to add to my arsenal.

  10. I made this cake last night and oh goodness it is YUMMY!!! I am saving this to be my go-to recipe for chocolate cake :)

  11. This is the exact same recipe as on the side of the hershey’s cocoa box ….

  12. yummy yea but i have a suggestion add homey for the sweenter its less fat n colries n real cholate with honey for frosting ,,,,
    P.s i loved it , it inspises me alot ….
    thnks :)

  13. The cake itself was not what I was expecting and neither my husband nor I liked it better than a boxed cake, but I did like the frosting. The texture was just not as fluffy as I like cake.

    • Sorry to hear that. I guess we all have different tastes. :)

    • If you like a fluffier cake you can try whipping the wet ingredients instead of just mixing them. Then you can mix the dry ingredients in normally. I also use cream instead of milk and butter in place of oil. It adds more calories but honestly, it is chocolate cake lol!

  14. Amber Thomas says:

    I’m baking my first homemade cake this Friday for my sister’s birthday party Saturday! I’m using this recipe for both the cake and frosting! I’m excited to make it!! I’m thinking it will be loved by the family!

  15. Hi Cathy,
    What would be the quantities of sugar, flour and cocoa in grams for this recipe. I am a naive baker and the details would really help…

  16. Just put my choc cake in the oven, and it looks like its cooking from the center out? I hope it turns out good, first time doing it from scratch, husband is a cook/baker so got some pressure on me. Lol

  17. I just made this and used organic coconut oil in place of the vegetable oil. Didnt frost it, just mixed a little powdered sugar and cocoa and dusted the top. BEST chocolate cake ever – so good!

  18. This cake was unbelievably good. I actually took it to a dessert party, untested and untried, and didn’t acknowledge that it was mine (just in case it was awful!) People were going nuts over it! I didn’t use your icing … the 5-1/2 cups of icing sugar kind of put me off, so I found another recipe online and adjusted it with less icing sugar and more cocoa. And it was just perfect.

  19. I love this cake recipe and I use a chocolate pudding (or mousse box mix) frosting. It’s super simple and quite light. For the extra chocolatey goodness!! :D My favorite is adding crushed fruit on top of it. I’ve used blackberries, raspberries or strawberries and they are all delicious. yum yum.

    1 box of pudding (or mousse)
    1 c cold milk
    1/4 c powdered sugar (confectioners sugar)
    1 small tub of cool whip

    Mix the first two, then add the sugar, last add the cool whip.

  20. making cake now hope it turns out

  21. Yeah no wonder it’s good because it’s got 2 cups of sugar in it.

  22. The cake is easy to make but it exploded in my oven. I advise you to watch the cake very well and do not use a 9×12 pan in the oven it overflows.

  23. bob petersen says:

    as for the exploding cake-use a cookie sheet to catch run-over but most of all, I found this makes enough batter to do (2) 9 inch rounds and one 8 inch-fill the pans NO MORE than 1/3, 1/4 really works best-if they run over they vent the gas and don’t rise properly-use this method for a fluffy cake!

  24. Decided to make a cake for my wife’s birthday. I halved the recipe and used one 9×9 pan. Luckily I was reading through these comments and saw someone saying it went all over the oven. I had thought it looked pretty full in the pan… I checked it at about 17 minutes in and, yep!, it was right up to the edge. I got a cookie sheet under it and a few minutes later, it is indeed all over! I don’t care, I am sure it will be so good that it won’t matter a bit. And I get dibs on the drippings off the cookie sheet, too.

    • Total failure. I don’t know why you can’t use half the recipe in a pan that’s about 2/3 the size, but it doesn’t work. -sigh-

      • That’s a bummer! I don’t understand why this is happening to either of you. I make it all the time in a regular full sized cake pan with no issues at all.

      • Barbara says:

        I find that interesting. I have made this cake for years and years and years :-) in many different size pans. My sister and I use to do cake decorating. I have put small amounts in cupcake, 6 inch and double plus in large sheet cake pans. Sorry for your failure, don’t give up. Too great of a cake not to make it.

  25. Barbara says:

    I have been making this cake for years. It is from the Hershey’s Cocoa container. And I think the frosting may be too. It is called Hershey’s Easy Does it Recipe #11. But will say it is the best chocolate cake recipe ever.

    • Yes, best ever!!! This is my all time favorite Hershey’s Chocolate Cake. I only use a half batch of the frosting on the Hershey’s can. Dark chocolate cake with creamy icing, wonderful and very satisfying.

    • Wow! I didn’t know that! I just found it on allrecipes.com. Of course it would be Hershey’s… it’s soooo good! :)

      • Barbara says:

        Like I said, I have been making this cake for years and I mean years! Every time I make it people love it! And I always tell them how ridiculously easy it is. My grandma when watching my sister and I make it once kept saying we must be doing something wrong because the batter was so thin :-) Yep, very thin batter. I mix the dry ingredients and keep in air tight containers so to have a homemade “boxed cake mix” on hand. Now with pinterest my favorite cake that I was so popular for might not be the surprise hit of events anymore :-)

  26. I love baking from scratch and have never enjoyed using the box recipe because I baked with my grandmother and mother from the very beginning. You were right that the batter looked a little runny, but it did pull through!!! So excited that I found such a delicious cake mix and an easy buttercream frosting. Thank you so much! Will definitely be making it again.

  27. I’ll have to try that! If you’d like a good scratch frosting recipe that is also easy and fudgier than buttercream (this recipe reminded me of it with the boiling water) try this:

    No-Cook Fudge Frosting (from BH&G cookbook)

    4 3/4 c pd sugar
    1/2 c unsweetened cocoa pd
    1/2 c butter, softened
    1/3 c boiling water
    1 tsp vanilla

    Comb. first 2 ingred., add butter, boiling water and vanilla. Beat with an electric mixer on low til combined. Beat for 1 min. on medium. Cool for 20-30 min or until mixture reaches spreading consistency.

  28. I made this cake for dessert last night to thank a friend for helping us out when we were away. My friend and everyone else that tried the cake LOVED it! They all said that it was the best chocolate cake that they have ever had!! Thank you.

  29. heather f says:

    I love making things from scratch, it’s nice to not have all the artificial stuff. This recipe looks so good!

  30. Followed this to a T. Absolutely delicious!!

  31. Looking for a good chocolate whipped cream frosting recipe??? Any suggestions?

    • Sarah S. says:

      1 box of chocolate pudding (or mousse)
      1 c cold milk
      1/4 c powdered sugar (confectioners sugar)
      1 small tub of cool whip

      Mix the first two ingredients according to the box, then add the sugar, last add the cool whip.

      The above frosting is made for the cake to be eaten in a day if you spread it on there. Otherwise what I do is make it and store it in a container, spooning it out onto the cake upon eating. Here’s an example of what the cake and the frosting look like: http://i.imgur.com/ca0JyyB.jpg

  32. Denise Hoffman says:

    Hello just want to say I made this recipe for the cake and I came to the baking power and found out I didn’t have any so I looked online what I could use in place of it. Some web sites told me how to make my own others said it can’t be substituted, then I found one site that said instead of baking power that u could use baking soda. So that’s what I did I thought what the heck do I have to loose so I put 1 in a half teaspoons baking soda in it and another 1 in a half teaspoon baking soda in it to substitute the baking power. Let me tell you the cake came out excellent. Thanks for the easy recipe I will be making this more often.

  33. Brenda C. says:

    Yeah! I am just learning how to bake. Thank you so very much.

  34. Hey, instead of using the unsweetened cocoa powder am I able to use nestle cocoa powder. Will it taste the same or will it look different?

  35. Heather says:

    About how much cake does this make? I’m wanting to make a double layer cake. Should I double the ingredients?

  36. I made this cake over a year ago and it is fantastic! It has been a huge hit everywhere and is so much fun! Today I’ve made it for the sixth time! Everyone loves it and I’ve had people ask for the recipe. So incredibly happy that this is the chocolate cake I’ve stuck with. Thanks again so much! :-)

  37. Heyyy!! I did it completely delecious i loved since i made it for my family together tommorow and super easy im 12 and did it all by my self❤❤❤❤❤❤❤❤❤❤✨✨✨✨✨✨

  38. bunny rabit says:

    love it!
    I put in 2 tablespoons of cream cheese to the frosting
    it makes it more rich!

  39. I’m only 12, and I just started getting into baking. This was my first time making a cake from scratch, and it came out great! Thanks so much for the recipe!

  40. I am only 10 years old and I made this recipe. It was so good, I loved it so much and I am so glad you shared! It was so fun to make and I can’t wait to make it again. Thanks again! :)

  41. How many people does this serve? I want to know because my mom’s birthday party is in two days and I think this might be the cake we’re looking for? Also, how good is the buttercream frosting, on a scale of one to ten? Her favorite frosting is butter cream so I want to make sure it’s a good one.

  42. I found your blog by doing a google search as well. I made this for my son’s birthday. This chocolate cake recipe is THE best I have ever made! Thank you! I am going to make it again right now for a baby shower!

  43. This.
    I made this cake this evening for my spouse’s birthday tomorrow. Couldn’t have been easier. I was a bit concerned at how wet the batter was, but the cake turned out light and super moist. I actually cut the sugar down to 1 1/2 cups. And I only used 1 cup of cocoa in the frosting.
    A tip to stop your cakes from sticking… Before you do anything, trace the cake pan you’re going use on some wax paper and cut out a circle to line the bottom. I grease the pan before and after I put the wax paper in. Works like a charm every time ;)
    Thanks again!

  44. I just made this, it was super easy! I substituted 1/4 cup coconut palm sugar, and reduced the sugar (I used raw sugar) to 1 and 1/2 C. (1 3/4 cups total sweeteners) I used organic coconut oil for the vegitable oil. This just may be the best chocolate cake I have ever made! I topped it with homemade organic raspberry jam and real homemade whip cream. Yum!

  45. Twofat Ladies says:

    I just want to say that this is a Hersey recipe from an old cookbook that I have had for 30 or more years. It is also on the Hersey web site. I find it all the time on the net that stuff is republished without the original people given credit. I know that you thought it was from allrecipes.com, but someone took the original and published it as their own.
    Given all that, it was a great cake then and still is

  46. Can you use 25 cm round pan for this?

  47. How do you bake it using only one cake pan? and how long should it takes?

  48. loveeecakes says:

    So using one 25cm round pan for around 45 minutes is fine? And how many should you put inside to prevent it from overflow? Sorry, I’m really bad at this.

    • A 25cm round pan is equal to a 10 inch round pan. The recipe calls for the mix to go into TWO 9 inch round pans. So you definitely can not put all the batter into just one 25 cm pan. I’d put just half of it in there and then bake it for 25-30 minutes, or until a toothpick comes out clean.

  49. Stella dehaan says:

    WOW CHOCOLATE CAKE SOUNDS GOOD RIGHT NOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    I LOVE CHOCOLATE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  50. Good morning. Looking for different “from scratch” recipes and came across your chocolate cake recipe. I’m curious, does this amount equate to that you would find in the typical box of cake mix. I have a few recipes up my sleeve using cake mix that don’t require any other added ingredients except for example, just a can of pumpkin puree. Using just the dry ingredients from your recipe above, do you think the chocolate cake mix would work the same? Trying very hard to eliminate as much processed and “junk added” food as possible and would love to add from scratch cake mix to my repertoire!

    • Hi Kim… I’m not a guru cook, but I would think you could give it a shot! The batter is runny when made correctly… so keep that in mind. And let us know how it does!

  51. Sofia Miryam says:

    Made this cake for my sister-in-laws birthday a few days ago and oh my goodness! It was amazing! I made a big batch of chocolate mousse from scratch, took half of it and mixed with soft butter. The butter cream I put between the layers, and the rest of the mousse I mixed with chocolate chips and spread a thick layer all around the cake. It is hand down the best chocolate cake I’ve ever made!
    Reading the comments I now understand how common cake from a box is in the States, here in Sweden it’s very uncommon. I’ve actually NEVER made cake from a box… In school (homeschooling is illegal, and the basic curriculum is the same for public and private) we learn to bake already in 1:st grade. Thank you for a wonderful recipe!

  52. This cake is in the oven right now. I had to make it for my sister’s bakesale; but I was happy to do it. I bet it will be a huge hit. Thank you so so much for sharing this recipe.
    :)

  53. Wish me luck…making this this weekend for my niece who asked for a chocolate cake for her birthday, although she specifically asked for cream cheese icing. Her mom wanted to do a box cake, but I convinced her to let me do scratch.

  54. I’m excited to make this cake this weekend for my son’s birthday. :) How many cupcakes does this recipe make? Thanks for your help! :)

    • Hi Krista, I suspect it’s just like any other cake mix from a box… probably makes right around 24 depending on the size. Happy birthday to the little guy!

      • Today I was preparing a box cakefor my father-in-laws birthday & I decided to do a search for scratch chocolate cake. I saw yours & all the wonderful comments. I’m excited to try it! The next family birthday will be this recipe. The frosting recipe is the same as my mother’s. I want to get away from boxed items & this looks so easy. Thank you!

  55. So I just made this cake last night and I boiled the water but forgot to put it in!!! Ahh!! I realized too late and the cakes were already in the oven so I just let it go and hoped for the best. They were amazing! It was like the love child of a brownie-cake couple. Today, however, I have noticed that it was drying up a bit in some areas, which the water probably helps with, so I will be adding the water for sure next time! Thanks!

  56. I am making this cake as we speak, and I filled my pans half way and they both spude over in my oven and almost caused a fire. I then put them on a cookie sheet and they are still in the oven I hope they are as good as you say they are. I did exactly what your recipe asked for. I don’t know what happened!!!

  57. With less than 4 hours notice, I was asked to make a cake for a birthday! This was the first recipe that came up on my google search for “chocolate cake from scratch”. The stars must have aligned because I had everything in my cupboard not to mention some ready made chocolate frosting I didn’t end up using for my Christmas baking. It’s in the oven as I type but my only concern is the 9inch spring form tin I used as I had no other tin! Watching it like a hawk! May this work or I shall be forced to get a store brought cake. Thanks for sharing!

  58. Thank you for this receipt is was so easy to do. My daughter who has Downs was begging to make a cake and I didn’t have any cake mix. This was the first one that came up when I googled it and she was able to make the cake by herself with a lot bit of help form me. I only helped with the measuring and putting in and out of the oven she did everything else herself and was so happy to be able to do this. She is only 8 years old. Again thank you for posting this receipt.

  59. Just made this with peanut butter frosting and chocolate chips …… Best chocolate cake I’ve ever had by far …. will def be making this again!! Thanks :)

  60. I am planning on making cupcake cones for the bake sale at my son’s school this week. The recipe calls for filling ice cream cones with prepared cake batter from a mix and then baking them. Since the batter for this cake recipe is kind of runny, will that affect my ability to use this recipe for the cupcake cones?

  61. Meaghan W. says:

    one of my many resolutions was to make a cake from scratch. On a whim I came across this recipe and made it within the hour.
    It. Was. DELISH!!! – so right you’re right. I held back on the cocoa like you suggested.
    Nothing compares to the texture of the cake. It’s amazing. Dense fudgey wonderness.

    Thank you. I will keep this in my arsenal. I’m going to cool whip and strawberry this cake up again soon!.

  62. What’s the yield for this recipe ( how many people does it feed?)

    • It’s just a regular cake pan. So it depends on how large you cut the pieces. You could cut it into 12 large pieces, or 20 smaller ones. It’s up to you! :)

  63. This is the Hershey “Perfect Chocolate Cake” recipe, straight out of their cookbook/website. It’s a long time tried and true recipe that I’ve been using for years. The only thing I do differently is instead of boiling water, I use black coffee. It enriches the flavor of the chocolate. You can’t taste the coffee, it just tastes more chocolately. It really is the perfect chocolate cake and always turns out perfectly for me. I’ve made it so often over the years that I have the recipe memorized!

    • Yes! That’s what I have since learned thanks to some nice comments (see below). I found it on allrecipes. I’m not a coffee drinker but I bet a future viewer will find your tip useful! Thanks!

  64. martha morris says:

    don’t know how to get info for a recipe i need–want to make a chunk cake –its a cake made fruit–dry cake mix and favorite soda on top –i’m diabetic and need to adjust it
    please help martha

  65. Would substituting brown sugar and whole wheat flower work as well??

    • I’m not sure. If you try it will you let us know how it turns out?

    • I just tried this recipe for the first time and my husband is RA’VING about it! I used brown sugar and “self rising” flour and it is great!

      With the self rising flour i didn’t need the Baking Soda or Baking Powder.

      Thanks for sharing!

      (After tasting the cake alone-we decided we DON’T NEED any frosting)

  66. Brenda Stewart says:

    This recipe is printed on the back of the “Hershey’s Cocoa Can”. I made it with the”Perfectly Chocolate” chocolate Frosting and it is divine!

    • Thanks Brenda! Yes! That’s what I have since learned thanks to some nice comments (see below). I found it on allrecipes. Thanks for the frosting tip!

  67. Hi! Im a beginner in baking. What cocoa powder did you use? Dutch processed or natural?

  68. Wondering if I could use this recipe for brownie cookies? I usually use boxed cake mix for them but I like that I already have everything on this list at hand and I’ve been wanting to come up with a homemade recipe!

    Tips or tricks? I know the oil/egg/water measurements are different just wondering if it would still taste as great?

    • I’m not sure what you’d need to do to adjust ingredients… The batter is normally very runny and there is no way a cookie would form.

  69. Yasmeen says:

    Delicious and decedent! Also moist as promised. Great recipe when I need my fix quickly…I baked in a 9×13 pan for 40 minutes at 350 with no problems or the need for icing. Thank you for the recipe =)

  70. Shalare says:

    I made this cake in a glass pan and it baked all the way through in a 9×13 glass pan in 35 minutes. Have not made the frosting and tasted it yet, but this is the test cake to the cake that I will be making for my daughter’s 10th birthday

  71. Tried this cake, taste horrible then I added the icing, the icing tasted ok but I’ve tasted better, point is this is the worst cake I’ve ever tasted and made

    • Hmmm, I wonder if you had a rancid ingredient that was added? I’m surprised because this cake gets nothing but rave reviews. Sorry to hear you had a bad experience!

  72. I am so grateful you posted this recipe. I made a boxed recipe and needed a certain amount of cupcakes. Needless to say the box came up 3 short of the cupcakes that I needed. So I tried this and I was hesitant when I saw how watery it was. But like you said, it came out sooooooooo goooooood! I will never buy a chocolate box cake mix again. This is the new go to recipe. Thanks

  73. Hi Cathy, I’ve been trying to bake this cake twice and follow the recipe trough and trough. I bake in 10 inch baking pan. I ended up failing. The second cake, after I baked for more than hour, it still sticky and runny, it didn’t even able to frost, Although the toothpick test showes a good result. But the bottom of the cake is hardened. Anyone know why it happening?

    I really love the taste and want it to frost and decorate it.

    • Jesse – are you using a 10×10 pan or a 10″ circle pan? If so, you’d want to use two of those. I’m not sure why you’re having those issues. Are all of your ingredients fresh? It could be your pan, or could be the oven even? Do you have any issues with your other baking adventures?

  74. I made the icing and it came out runny :/ and I couldn’t get it to fluff up :/ the cake mix was too much for my pan too DX it over flowed in the stove and went EVERY WHERE . :(

  75. This is hands down the best cake I have ever made. The icing was like the chocolate filling in a donut or something ! Thanks so much for sharing. Is there a recipe like this for white cake or yellow?

  76. I loved this recipe! I made it for my husband’s birthday and it was sooooooooo good! We had just returned from a camping trip and didn’t have time to rub to the store and get a cake mix/frosting. Found your recipe and it saved the day!!!

  77. Lisa Huelster says:

    I made this cake the other night because my kids have been begging for a cake. I refuse to by boxed cakes because I think they taste awful and I hate those horrible icing cakes you get at the store. This was a winner, I myself even ate the cake and I never touch the stuff, thank you for sharing!!

  78. I just put this cake in the oven and your warning about not worrying as you mix in the boiling water was a great one. I was a bit worried as it did become quite runny until thoroughly mixed so thank you for that! I am looking forward to this in about a hour. :)

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  1. […] chocolate cake is a good base, because it already has the right color for the ground. It looks more interesting […]

  2. […] source: http://fabulesslyfrugal.com/easy-made-from-scratch-you-cant-stop-eating-it-chocolate-cake/ […]

  3. […] i adapted this recipe from here and the chocolate buttercream from here. I was planning to make a delicious chocolate ganache to […]

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