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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 240.7
  • Total Fat: 8.6 g
  • Cholesterol: 27.8 mg
  • Sodium: 203.4 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Wet Chocolate Cake calories by ingredient
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Wet Chocolate Cake

Submitted by: PITYPAWS

Introduction

This cake has been a family favorite for over 40 years. It is absolutely wonderful with peanut butter icing. It makes a three layer cake cut into 16 pc or 24 cupcakes. But beware, it is a very thin batter that pours like water. The cake will stay moist for one week or longer. Enjoy This cake has been a family favorite for over 40 years. It is absolutely wonderful with peanut butter icing. It makes a three layer cake cut into 16 pc or 24 cupcakes. But beware, it is a very thin batter that pours like water. The cake will stay moist for one week or longer. Enjoy
Number of Servings: 16

Ingredients

    2 cups flour
    2 cups sugar
    3/4 cup Hershey dry powder, unsweetened cocoa
    1 tsp baking powder
    2 tsp baking soda
    1 cup boiling water
    1 cup 2% milk
    1/2 cup Crisco oil
    1 tsp vanilla extract
    2 eggs, well beaten

Directions

Mix all dry ingredients together. Add the liquids one at a time, beating on low until all are added. Scrape the bowl; beat on medium for 2 minutes.

Grease and flour three (3) 8-inch cake pans. Bake at 350 for 30 to 35 minutes, or until a toothpick inserted, comes out clean.

If you use two pans, the cake will over bake the pan and make a mess.

Number of Servings: 16

Recipe submitted by SparkPeople user PITYPAWS.






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