EASY Chocolate Cake Recipe Needed

I hate box mixes. They taste like chemicals to me. I made a new recipe this week that was very easy and moist. I served it at a party last night and it got rave reviews (I didn't taste it).
http://www.tasteofhome.com/recipes/chocolate-mayonnaise-cake

ETA: I replaced the water with strong coffee -- it gives a dark chocolate flavor.

I bake, but I can't make a cake better than Duncan or Betty.

This one is super simple and everyone who eats it wants the recipe. It is a sheet cake, not a layer cake.
http://www.kingarthurflour.com/recipes/king-arthur-flours...

With regard to cakes not rising, are you using old baking soda/powder? They work best if they are fresh. This recipe uses baking soda, an alkaline ingredient that needs an acid to produce leavening, so make sure you use the buttermilk or yogurt as called for, don't try to substitute applesauce or something silly like that :-).

Oh, and with this or any chocolate cake recipe that calls for water, ALWAYS substitute an equal amount of strong coffee. It enhances the chocolate flavor, and you won't taste the coffe itself.

I know you don't want a box mix, so this idea may not be for you. I use box mixes, but I wrap a clean towel around the cake the second it comes out if the oven, then I pop it in the freezer, usually overnight. The next morning I take it out and frost it and let it thaw till time to serve. I get rave reviews :). I got this trick from my friend who does wedding cakes. Her cakes are always so yummy and she uses box mixes but does the whole freezing thing. Happy baking!

I just made a super yummy chocolate cake this morning. We've made it a ton of times and it's really easy.

Preheat oven to 350
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 TBSP distilled white vinegar
2 tsp vanilla extract

1. Grease & flour your pans (two nine-inch or one 13 x 9"), or prep cupcakes tins. You can use cocoa powder instead of flour if you want it a little more chocolately.
2. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk until batter is smooth and the ingredients are well blended.

Pour batter into prepared pans. Bake until wooden toothpick inserted in center comes out clean (see baking times below). Cool in pans for 10 minutes, then turn onto wire racks to finish cooling. Frost.

Bake Times
9" round cake - 35 minutes
13 x 9" cake - 35 minutes
cupcakes - 20 minutes

I've made the Hershey's chocolate cake and its really good! Also the pioneer woman has an AMMMMMAZING recipe its pretty easy
http://www.foodnetwork.com/recipes/ree-drummond/big-choco...

Best cake ever. Love it because it goes together quick, makes the house smell divine and you pour the icing on the cake while it is still warm. This is the cake my mother asks for every year on her birthday.

Cinnamon Choc Sheet Cake
2 C sugar
2 C flour
1 stick butter
4 tbsp of cocoa
1 C water
1 tsp soda
1/2 C buttermilk
1/4 tsp of salt
1 tsp of vanilla
1 tsp of cinnamon
2 eggs

Frosting
1 stick of butter
4 tbsp of cocoa
5 tbsp of milk
1 box powdered sugar
1 tsp of vanilla
1 tsp cinnamon
1/2 cup of nuts chopped (optional)

Sift together flour and sugar in large bowl (I never sift, I just mix well). In sauce pan bring to a rapid boil 1stick of butter, cocoa and water. Pour over flour mixture; blend well. Add buttermilk, soda, salt, cinnamon, vanilla and eggs. (I usually dissolve soda in buttermilk; also if you don't have buttermilk you can use regular milk and add 1 tablespoon of either lemon juice or vinegar) Mix well and pour into a greased 9X13 pan. Bake 20-25 minutes in 400 degree oven.

Frosting:

Bring to a boil butter, cocoa and milk. Remove from heat and add vanilla cinnamon and powdered sugar; mix well. For best results, frost cake while still warm. Sprinkle with nuts if desired.

YUMMMMMMM!

I know it sounds scray, but this is the BEST from scratch Choco Cake I have ever had/made. I make it and dont tell people its a "Mayo Cake" and they LOVE it, then I tell them ; ) Mayo replaces the egg and oil in a normal cake. Its so super easy and way good. The key is the homemade buttercream frosting...just use the recipie on the back of the powdered sugar bag/box. Enjoy! This one I found online (since I didnt have mine handy), mine calls for a loaf pan for 1 hr at 350. This is a small cake though, keep that in mind. I have made cupcakes out of it as well and they come out good too.

Prep: 15 min. Bake: 30 min.
•1 cup water
•1 cup mayonnaise
•1 teaspoon vanilla extract
•2 cups all-purpose flour
•1 cup sugar
•3 tablespoons baking cocoa
•2 teaspoons baking soda

Directions
•In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended.
•Pour into greased 9-in. square or 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

When I bake a cake from scratch I only bake Hershey's Deep Dark Chocolate cake.

The secret is the boiling water. It gets the chemical reaction going much sooner so it pops up very high.

I let it cool completely and then frost it with normal Cool Whip. Sprinkle pecan halves and plain M&M's on the top.

I like to get seasonal M&M's like Christmas M&M's or Fall M&M's. They have them in all colors and you can match just about any theme.

I agree with others that cake from scratch doesn't turn out better than boxed brands (though if you are avoiding transfats it sure would be better for you). If you change your mind I recommend a doctored cake you can google called, Darn Good Chocolate Cake. Its got to be a bunk cake though, it does not hold a good rise for cup cakes and sheet cakes. I got the recommendation on this site and my family requests I make this cake all the time.

Goggle guinesse cake. I didn't like chocolate cake until I ate this cake. Super yummy and easy to make. It also tastes better the longer it sits in the frig ---I kid you not.

I know that you want chocolate but the most moist cake ever is the Pillsbury white cake. The secret is to NOT add any egg whites. Try is and frost it with chocolate icing. SO GOOD!!