Sweet Chocolate Cake

This crowd-pleasing cake stays moist for days, though it won’t stick around that long!

Ingredients
Directions

    Preheat oven to 350°.

    Whisk the Cake Mix together with sugar, set aside. Combine eggs, water and vanilla in a mixing bowl with whisk attachment. Add oil in a steady stream with the mixer running on medium speed. Add dry ingredients at once and stir to combine. See below for pan size and bake times. Should spring back when lightly touched in center. Remove cake when toothpick comes out almost clean and cake pulls away slightly from the edge of the pan.

    Bake Times and Yield:

    two 8" rounds -- 30 to 38 minutes -- two 1½" high layers

    one 9" square -- 45 to 55 minutes -- one 2″ high square cake

    one 9x13" pan -- 32 to 40 minutes -- one 1″ high sheet cake

    cupcakes (fill ⅔ to ¾ full) -- 20 to 25 minutes -- 14-16 cupcakes

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
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E
Elizabeth

Are there any changes I should make for baking this at altitude? We are at 5280 ft in Denver, and I usually

need to adjust recipes to get cakes to rise.

s
sheila

Can I double this recipe for a 2" sheet cake ?