This is too moist to make as a layer cake or cupcakes (Sticks to papers too much)so think 9" x 13". Frost with my Richmond Chocolate Frosting or whip some whipping cream and at the end, add a HEAPING spoon of peanut butter. This recipe stays moist longer than most. It also works well baked cooled and topped with ice cream, freeze then top with ice cream toppings.
1In mixer bowl combine first 5 ingredients. Sift dry ingredients onto paper plate or waxed paper. Add to liquids beating well but not too much. Pour batter into prepared 9"x13" pan. (Batter will run thinner than boxed cake mixes.)
2Bake in center of oven preheated to 350 degrees for about 35 minutes. Toothpick test does not work with this cake. It erupts in the center and then you wait until when you touch it in the center the erupted batter is dry and then springs back. DO NOT OVER BAKE!
3This is a great recipe to make a day ahead for a dinner party because the moistness is accentuated by it 'resting'.
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