This cake is so chocolatey and moist, and so easy to make. I made it with my 2 1/2 year old, and he had a great time. If I hadn't made it myself I never would have known that it's w/o eggs.I will definately make this again, will also use this recipe for cupcakes. I agree with another reviewer that this cake should be renamed, "chocolate oil cake" doesn't sound very appealing, but the cake is really great!Update: I used this recipe for cupcakes, took 20 minutes to bake and came out really good -I got 24 cupcakes out of this recipe. (This cake also freezes well.)
wow i am impressed at the simplicity of this recipie and how perfect it came out. I halved the recipie and substituted applesuace for the oil and make 6 cupcakes out of it. Replace the oil for apple sauce saves a boat load of calories and each muffin i made only has 200 calories. Im eating these with some milk. yum a somewhat healthy chocolate fix this is so moist and soft.
I'm giving this a 3 star for taste. It's a good chocolate cake. However I attempted to bake it in 2 9-inch rounds. I was trying to make a chocolate layer cake. I buttered and cocoa-ed the pans. Unfortunately they stuck badly and werent usable (although my family enjoyed my "mistake").
Very similar to a recipe my family has made for years. It's the best chocolate cake ever in my opinion! I use 1 tsp. salt 2 tsp. vanilla and only 3/4 cup oil; then bake 30 min. It's yummy!
I found the results of this cake to be similiar to a devil's food cake recipe that I often use. This recipe is certainly rich and chocolately but I didn't find it chewy at all just wonderfully moist. I think the results are excellent if you want a very moist cake and especially if you don't happen to have eggs handy. The only change I would make is to add a little more salt to the recipe. I made this for a friend's birthday and covered it with whipped cream and fresh strawberries. It was incredibly good. This is my new favorite chocolate cake recipe. Thanks for sharing it!
This is great because: it's very easy very quick very chocolatey very moist very inexpensive and very easy to clean up after (one bowl- yeah)! I brought this to a meeting and it was very well received too! I sub'd 1 c. of packed brown sugar for one of the cups of white sugar because that was what I had on hand. Turned out great & I just dusted with powdered sugar to serve. The only thing it needs is a "prettier" name- maybe "Super Cake"!
This is a good basic chocolate cake. It's easy to put together with ingredients usually on hand. I frosted my cake with a jumbo Hershey's bar. I broke it into sections and placed evenly over the hot cake and allowed it to melt. Then I smoothed it over the entire cake.
I made this cake for a friend with a dairy allergy. It tasted pretty good - a lot like a boxed cake mix. It would work as a vegan cake as well. I improvised a non-dairy frosting of melted semisweet chocolate chips 3 tbs brewed coffee 1 tbs canola oil and a little maple syrup for sweetener. Worked well together
The cake was very moist and delicious. It was perfect because I needed to make cake but I didn't have any eggs! I think I'll stick to this recipe and save my eggs for something else!
