senior chef
Senior Member
This cake recipe is so simple to make and it is deliciously moist.
Chocolate cake for an 8 X 8 inch cake pan.
Pre-heat oven to 350 F. set an oven rack in center of oven.
1+3/4 cup of A.P flour
1 cup sugar
1/4 cup Hershey's cocoa
1 tsp FRESH baking soda,
1/2 tsp salt
Blend well and set aside.
*****************
1 cup water
1/2+ 2 TBLSP veg oil
1 TBLSP white vinegar
1 tsp vanilla extract
**********************
lightly grease/butter 8X8 cake pan
When oven is up to temp, mix liquids with dry ingredients.
scrape all cake mix into cake pan and put on center oven rack.
bake for aprox 27-29 minutes OR until toothpick comes out clean when inserted into CENTER of cake.
NOTE: at the very 1st sign of cracking, quickly remove cake to a cooling rack. When at room temp, cover it tightly with plastic wrap.
NOTE: frosting is optional.
NOTE: if using a Bundt pan, increase all ingredients by 50%. Oven baking time will also increase.
Chocolate cake for an 8 X 8 inch cake pan.
Pre-heat oven to 350 F. set an oven rack in center of oven.
1+3/4 cup of A.P flour
1 cup sugar
1/4 cup Hershey's cocoa
1 tsp FRESH baking soda,
1/2 tsp salt
Blend well and set aside.
*****************
1 cup water
1/2+ 2 TBLSP veg oil
1 TBLSP white vinegar
1 tsp vanilla extract
**********************
lightly grease/butter 8X8 cake pan
When oven is up to temp, mix liquids with dry ingredients.
scrape all cake mix into cake pan and put on center oven rack.
bake for aprox 27-29 minutes OR until toothpick comes out clean when inserted into CENTER of cake.
NOTE: at the very 1st sign of cracking, quickly remove cake to a cooling rack. When at room temp, cover it tightly with plastic wrap.
NOTE: frosting is optional.
NOTE: if using a Bundt pan, increase all ingredients by 50%. Oven baking time will also increase.