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
Wet Chocolate Cake
Submitted by: PITYPAWSIntroduction
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. EnjoyNumber 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.
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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