BETTY CROCKER SUPER MOIST CHOCOLATE CAKE MIX RECIPES

SUPER MOIST CHOCOLATE CAKE RECIPE - FOOD.COM

Super Moist Chocolate Cake Recipe - Food.com image

This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups powdered sugar
1/3 cup butter, softened (or margarine)
2 teaspoons vanilla extract
1/3 cup cocoa powder
3 -4 tablespoons milk

Steps:

Mix together dry ingredients.
Combine wet ingredients in a separate bowl.
Combine dry and wet ingredients together (I gently whisk them together with a fork).
Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
Set aside to cool before frosting.
To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
Stir in vanilla extract and cocoa powder.
Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

Nutrition Facts : Calories 572.1, FatContent 22.7, SaturatedFatContent 6.6, CholesterolContent 21.1, SodiumContent 377.3, CarbohydrateContent 92.5, FiberContent 3, SugarContent 69.4, ProteinContent 4.1

SUPER MOIST CHOCOLATE CAKE RECIPE - FOOD.COM

Super Moist Chocolate Cake Recipe - Food.com image

This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/2 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups powdered sugar
1/3 cup butter, softened (or margarine)
2 teaspoons vanilla extract
1/3 cup cocoa powder
3 -4 tablespoons milk

Steps:

Mix together dry ingredients.
Combine wet ingredients in a separate bowl.
Combine dry and wet ingredients together (I gently whisk them together with a fork).
Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
Set aside to cool before frosting.
To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
Stir in vanilla extract and cocoa powder.
Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

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