This is a family favorite. We've made this every week for the past few years already. It's foolproof and delicious.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 10x16-inch baking pan with aluminum foil.

  • Combine 1 cup white sugar, eggs, oil, and vanilla sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy.

  • Combine remaining 2 cups white sugar, boiling water, and cocoa powder in a separate bowl; stir until sugar is dissolved.

  • Stir cocoa mixture into beaten eggs. Add flour, baking powder, and rum extract gradually, beating until fully blended. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

Cook's Notes:

You can use spelt flour instead of all-purpose.

Substitute 2 teaspoons vanilla extract for the vanilla sugar if preferred.

Nutrition Facts

266.5 calories; protein 4.7g 9% DV; carbohydrates 37.8g 12% DV; fat 11.9g 18% DV; cholesterol 77.5mg 26% DV; sodium 71.1mg 3% DV. Full Nutrition