My daughter and I started making this chocolate cake recipe when she was not even two years old. We first made it for my husband’s birthday and I read about it in a Today’s Parent magazine article about making things from scratch that you normally might use a boxed mix for.
Chocolate Cake certainly fell into that area for me. I was good friends with Betty Crocker and often accepted praise for my baking skills on her behalf. Although I was an avid muffin baker (from scratch, no mixes!) my cake perspective = a cake mix. For some reason I thought making a cake from scratch meant too much work.
This simple ‘Do it yourself’ Chocolate Cake recipe is hardly any more time consuming or difficult than a boxed mix. It’s turned into our family’s go-to recipe for Birthday / celebration cakes now. Betty & Duncan, your cakes are good, but nothing beats homemade.
Do-It-Yourself Chocolate Cake
Baking Time: 25 to 50 minutes
Makes: one 9 x 13 in (23 x 33 cm) rectangular cake or 24 cupcakes
¾ cup (175 mL) vegetable oil
2/3cup (150 mL) unsweetened cocoa powder
2cups (500 mL) sugar
2tsp (10 mL) vanilla
2½ cups (625 mL)
1tsp (5 mL) baking soda
¼ tsp (1 mL) salt
1½cups (375 mL) water, or half water and half milk
1. Preheat the oven to 350°F (180°C). Line the bottoms of two 9 in (23 cm) round cake pans or one 9 x 13 in (23 x 33 cm) rectangular baking pan with baking parchment paper, and grease the paper and sides of the pans OR line two 12-compartment muffin pans with cupcake liners.
2. In a large mixing bowl, stir together the vegetable oil and the cocoa until completely smooth. Add the sugar, eggs and vanilla, and beat with an electric mixer on high speed until very creamy — about 2 minutes.
3. In another bowl, stir together the flour, baking soda and salt. Add the flour mixture to the chocolate mixture in two or three additions, alternating with the water and beating until smooth after each addition. Pour the batter into the prepared cake pans or cupcake liners. Bake 9 in (23 cm) round layers for 40 to 45 minutes; a 9 x 13 in (23 x 33 cm) rectangular cake for 45 to 50 minutes; cupcakes for 25 to 30 minutes. Just to be sure, a toothpick poked into the middle of the cake or cupcake should come out clean, with no batter clinging to it.
4. For cake, run a knife around the edge of pan to loosen it, then invert onto a cooling rack or plate. Peel off paper and turn cake right-side-up on a rack to cool completely.
This is so yummy…if it get's to daddy!