Wet Chocolate Cake
Servings Prep Time
32Slices 20Minutes
Cook Time
40Minutes
Servings Prep Time
32Slices 20Minutes
Cook Time
40Minutes
Ingredients
Cake – Dry Ingredients
Cake – Wet Ingredients
  • 1cup Milk
  • 2 EggsBeaten
  • 1/2cup OilI’ve used canola before, but my favorite lately has been coconut oil. Both come out equally delicious.
  • 1cup Coffeemake sure it’s not too hot so you don’t cook the eggs with it
  • 1/2Teaspoon Vanilla Extract
Frosting
Instructions
Cake
  1. Preheat the oven to 350F.
  2. Grease and flour (I use cocoa powder because it’s brown like the chocolate cake) either a 13×9 or 2 9″ round cake pans and set aside.
  3. Sift the dry ingredients and set aside.
  4. Mix all of the wet ingredients together. To them add the dry ingredients and mix all thoroughly.
  5. Pour into the greased pans and bake for 30-40 minutes, until a toothpick comes out clean.
Frosting
  1. In a small pot mix the flour and milk and bring to a boil over low heat. Try to mix all the flour into the milk before it gets that hot or else the flour will get lumpy in the frosting. This should form a thick paste.
  2. Let stand to cool. Make sure paste is completely cool before adding it to the butter or you will get melted butter soup.
  3. Beat the butter, sugar, and vanilla extract with an electric beater.
  4. When fluffy, add the completely cooled paste a little at a time and slowly beat until creamy.
  5. Once the cakes are cool frost and enjoy!

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