Recipe
Dessert
Moist Chocolate Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. flour | ||
| 1 tsp. salt | ||
| 1 tsp. baking powder | ||
| 2 tsp. baking soda | ||
| ¾ c. cocoa powder | ||
| 2 c. sugar | ||
| ¼ c. chocolate syrup | ||
| ¼ c. vegetable oil | ||
| ⅓ c. strained baby food pears | ||
| 1 c. brewed coffee, cooled | ||
| 1 c. plus 2 to 3 tbsp skim milk, divided | ||
| 2 large eggs | ||
| 2 tsp. vanilla extract, divided | ||
| 7 tbsp. light margarine | ||
| 16 oz. confectioners' sugar |
Directions
- Preheat oven to 325 degrees. Spray two 9-inch round cake pans with vegetable cooking spray.
- Sift flour, salt, baking powder, baking soda, cocoa powder and sugar into a medium mixing bowl. Make a well in the center and add chocolate syrup, oil, pears, coffee and 1 cup milk. Mix at medium speed for 2 minutes. Add eggs and 1 teaspoon vanilla. Beat 2 more minutes. Batter will be very thin. Pour batter into prepared pans.
- Bake at 325 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- Cool cakes for 15 minutes before removing from pans. Complete cooling on wire racks.
- When cool, frost with Light Butter Cream Frosting.
- To make light butter cream frosting, cream margarine and confectioners' sugar. Add remaining 2 to 3 tablespoons milk until desired consistency. Add remaining 1 teaspoon vanilla; mix well. Spread on cooled cake.
Recipe Source:
Recipe Rehab Cookbook.