Wednesday, January 27, 2016

Since It's National Chocolate Cake Day . . .

. . . I thought I'd share a recipe that's been a favorite in our family for more than two decades.  It's a never-fail recipe for a moist cake.  We always bake as cupcakes but the recipe works in an 8" square pan, too.

Double Chocolate Snack Cake

In a mixing bowl combine:
  1 2/3 c. flour
  1 c. light brown sugar, packed
  1/4 c. cocoa
  1 tsp. baking soda
  1/4 tsp. salt

Add and beat till smooth:
  1 c. water
  1/3 c. oil
  1 tsp. vinegar
  3/4 tsp. vanilla

Pour into an 8" square greased and floured pan or spoon into twelve paper-lined cupcake molds.

On top sprinkle:
  1/2 c. chocolate chips

Bake cake for 30 minutes, cupcakes for 20 minutes.  Test with toothpick for doneness being sure to miss the chocolate chips.

Cool on wire rack (or eat warm if you don't want to wait that long).

Yum!  No, double yum!

I hope you enjoy National Chocolate Cake Day.



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