“This is a rich, chocolaty cake that is simple to make and stores well staying moist. This has long been my favorite recipe and while growing up I always requested it for a birthday cake. My Mother always led me to believe that it was a very complicated and complex cake to make whenever I asked for it, I suppose to make me think it was something special. It wasn't until i moved out and asked for the recipe that I learned how simple it really was. Clever lady my Mother. :) Makes 9 X 16 cake or 2 -9X9 cakes”
READY IN:
50mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the two sets of ingredients together whisking well until a smooth batter is created.
  2. Pour batter into a greased and floured 9 X 16 or 9 X 18 baking pan.
  3. slightly jiggle pan to smooth out batter and to help release any large air bubbles that may be trapped in the batter.
  4. Bake at 350 degrees in a preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  5. NOTE:Low fat Mayonnaise or Salad dressing may be used in this recipe if you wish however it will change the texture of the cake but not the flavor.
  6. My Mother has made this recipe using low fat mayo and carob powder.
  7. I have not tried this version but she said it was good.

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