Ingredients for Auntie Barb's Moist Chocolate Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 ½ cups (3 sticks) softened margarine
- 1 cup buttermilk
- Vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 1 teaspoon salt
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How to Make Auntie Barb's Moist Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 ½ cups (3 sticks) softened margarine and 2 cups granulated sugar until light and fluffy.
- Add 1 cup buttermilk, 1 teaspoon vanilla extract, and 2 large eggs; mix well.
- In a separate 2-cup measuring cup, whisk together 1 cup unsweetened cocoa powder and 1 cup boiling water until smooth. Let cool slightly.
- Gradually add the cocoa mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thin.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 30 minutes.
- Let cool completely before frosting (frosting recipe not included).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
137g
Fat
4g
Carbs
18g
