Indestructible Chocolate Cake

Indestructible Chocolate Cake

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Robin Bryant


Very moist, and Oh so good!


★★★★★ 3 votes

15 Min
35 Min


  • ·
    1 3/4 cups unsifted flour
  • ·
    2 cups sugar
  • ·
    3/4 cups cocoa
  • ·
    1 1/2 teaspoon baking soda
  • ·
    1 1/2 teaspoon baking powder
  • ·
    1 teaspoon salt
  • ·
    2 eggs
  • ·
    1 cup milk
  • ·
    1/2 cup oil
  • ·
    2 teaspoons vanilla
  • ·
    1 cup boiling water

How to Make Indestructible Chocolate Cake


  1. Combine the dry ingredients and the add the rest except for the boiling water. Beat well for 2 minutes or until well mixed. Stir in the water gradually until smooth. Pour into two circular tins or a 13 x 9 pan. Bake at 350 F, for 30-35 minutes for the layers or 40 for the pan. Remove from oven when done, remove and then let cool. Frosting can be added once cool.
    This cake has a very strong chocolate taste. I'm sure chocolate fans will enjoy it. For a richer chocolate, melt a few milk chocolate squares and add with the hot water.

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About Indestructible Chocolate Cake

Course/Dish: Cakes Chocolate
Other Tag: Quick & Easy

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