Moist Chocolate Cake

Moist Chocolate Cake Recipe

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Anna Mae Kantor


This is the very first cake I ever baked after we were married over 51 years ago. It's been made countless times and has always been a staple in my kitchen and everyone calls it My Chocolate Cake. That's why I gave it the title I did.
I hope you try it and enjoy it as many times and as much as my family and friends have.
I usually top it with Peanut Butter Buttercream Icing which I will also post.


★★★★★ 1 vote

30 Min
45 Min


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2 c
granulated sugar (scant)
2 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
3/4 c
dark cocoa powder
1/2 c
melted butter
1 c
buttermilk (i use the powder kind and mix with water)
2 tsp
1 c
boiling water
large eggs

How to Make Moist Chocolate Cake


  • 1In mixer, blend sugar and eggs.
  • 2In separate bowl, measure flour, baking powder, baking soda, and DARK cocoa. With a spoon, blend together to mix well. Set aside.
  • 3Meanwhile, add vanilla to buttermilk, get water boiling, and butter melted. (If you don't have buttermilk on hand, you can use regular milk and add a tsp of vinegar to it, this will make buttermilk).
  • 4Add all the ingredients to the mixer and beat (slowly at first) until just blended. Batter will be very thin.
  • 5Pour into greased and floured 9 X 13 pan and bake at 325 for about 45 minutes or until tests done. Try not to overbake.
  • 6Frost with -- Peanut Butter Buttercream Icing. Recipe follows:
  • 7When cake is cooled--

    Blend 1 stick of softened Butter and 1/2 cup Crisco, with 3/4 cups creamy peanut butter in mixer. (More peanut butter, to taste, if desired).
  • 8Add 2 teaspoons of vanilla, about 4 tablespoons of milk and about 4 cups of powdered sugar and blend all together. If it's not the consistency you'd like, add BY TABLESPOONS (ONE AT A TIME) milk until consistency desired is reached.
  • 9You can also add a little cocoa powder to make this icing chocolate flavored.
  • 10I don't really have exact measurements for the icing. It's a recipe I just kind of put together and made it myself. But the ingredients and approximate measurements are here.
  • 11I ususally top the icing with either Chocolate and/or multi-colored jimmies, or else I use different colored candy or flowered shaped sprinkles just to make it pretty.
  • 12If you have too much icing -- you can put it in a container and freeze it for the next time. Just thaw it out and add it to your next batch of icing. It keeps for a very long time.

Printable Recipe Card

About Moist Chocolate Cake

Course/Dish: Cakes, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

Show 19 Comments & Reviews

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