*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the absolute best chocolate cake I have ever tasted! It is so moist and decadent. The only thing I do different is that I add more semi-sweet chocolate and melt it a little before adding it to the batter! Tastes good even without frosting!
really really good! I made this out of desperation because I needed a cake and had no eggs. everyone loved it. I might try adding some baking powder to lighten it up. It was very gooey and yummy though. thanks!
This recipe makes a delicious moist chocolate cake very easy to make because it only requires the use of one bowl and a wooden spoon (no mixer). It is even better with the following small tweaks: first instead of water use buttermilk for additional moistness and flavor; stick with Hellman's mayonnaise not a strong-flavored one like Cain's; use Penzey's high fat cocoa powder and Ghirardelli semi sweet mini-chips for the richest chocolate flavor; use a bundt pan greased and floured with cocoa powder instead of a 9 X 13 pan and bake at 350 for 50 minutes. Drizzle chocolate ganache over the top or serve with a dollop of whipped cream. The cake is actually even more moist and flavorful when it is two days old so make it ahead of time!