Moist Chocolate Cake

Yield: Serves 15


  • 3 C. (375 g) flour
  • 2 C. (500 g) sugar (you can cut this back
  • to 1 ½ C. if you prefer things less sweet)
  • 1/2 C. (40 g) unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 T. vinegar
  • 2 tsp. vanilla
  • 2/3 C. (150 ml) oil
  • 2 C. (500 ml) water


  1. Combine all ingredients and beat only until there are no more lumps.
  2. Pour batter into a greased 9X13-inch (23X33 cm), two 8-inch (20 cm) or 9-inch (23 cm) pans, or cupcake tins.
  3. Bake 25-35 minutes at 350° F (180° C) or until a toothpick comes out clean. Turn upside down on a wire cooling rack and remove from pan(s), if desired. Or allow to cool and frost right in the pan.

One Comment

  1. 11-12-2020

    Debbie, I thought I would let you know that Stephanie bakes for a lot of weddings and other special events. This is the chocolate cake recipe she makes for the cupcakes. They are the best and so moist. I think you used to call it crazy cake. We got the recipe from your cook book years ago.
    Blessings to you Debbie,

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