Quick DIY Chocolate Cake

If you look inside my pantry, (top shelf basket on the left labeled baking) you will find a couple of boxed cake mixes. They are great for a quick batch of cupcakes and useful as the base in a few easy recipes. But nothing beats homemade in my book!

The chocolate cake recipe I am sharing today is a quick, easy and frugal DIY that will have you questioning why you keep the chocolate mixes around. I came across this recipe from Taste of Home about 10 years ago and have made it often. It is so moist and flavorful that no frosting is needed.

Moist Chocolate Cake (Taste of Home’s 2002 Quick Cooking)

Ingredients:

2 cups sugar
1 and ¾ cups all- purpose flour
¾ cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee (Not a coffee drinker? Me either, but trust me, you won’t taste it and it really enhances the chocolate flavor)
1 cup buttermilk (If you don’t have buttermilk available you can make your own by adding one tablespoon of vinegar to a one cup measuring cup and adding regular milk to make one cup. Stir mixture and let stand about 5 minutes. It will thicken and slightly curdle. Use as substitute for buttermilk.)
½ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

Directions:

In a large mixing bowl, combine the first six ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-inch fluted tube pan.

Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. YIELD: 12 servings (14 cents per serving.)

I love the look of the white confectioners’ sugar on the dark chocolate cake and this time of year I like to add a dollop of whipped cream and a few sliced strawberries to each serving. I hope your family enjoys it as much as mine does!