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The Moistest Chocolate Cake You'll Ever Make

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“This is no ordinary dry chocolate cake. It's so moist that it doesn't even need frosting and is even better and more moist the second day. Has a nice spongy texture but I can almost guarantee you won't have any leftovers. Plus it has no complicated ingredients and can be made all in one bowl. The recipe was passed down from my grandmother to my mom and was originally called Cheapcake because of it's lack of milk or eggs.”
READY IN:
35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients in bowl and stir or use mixer until completely combined.
  2. Bake in a greased 9 inch square pan at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.

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