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Best-Ever Chocolate Cake




Source of Recipe


Taste of Home


Recipe Introduction


You can’t miss with this delightful old-fashioned dessert. The cake is moist and chocolaty, and its light, fluffy frosting stirs up in a jiffy. Use vanilla pudding instead of chocolate in the frosting if you wish. —Catherine D., Kent, Ohio


List of Ingredients




3 cups all-purpose flour
2 cups sugar
6 Tablespoons baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract

FLUFFY CHOCOLATE FROSTING:
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Recipe



In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12-15 servings.

Editor’s Note: This cake does not contain eggs.