Brilliant recipe, sooo moist. Great if you have no eggs or butter!!

This recipe has been in my family for over 40 years. My mother got it from a friend of hers. Have never stirred it in the pan, but rather in a bowl and baked in a prepared pan or 2 rounds (bake shorter time ... but 9 x 13 takes 40 minutes or more. But the biggest difference is my recipe calls for 1 tsp vanilla and 1 tsp almond flavoring. The result is a fabulously moist, almondy dark chocolate cake! Frost with a creamy white frosting and decorate with swirls of milk chocolate chips melted and cooled ... top w/chopped walnuts if you dare!

i have made this recipe for years and it the old favorite of many many and they cannot get enough, it is always moist!!!! and i frost it with: 6 tbsp. butter, 6 tbsp. milk and 1 cup sugar and 1/4 cup chocolate chips. I melt the butter and the milk together add sugar, when it comes to boil( FULL) boil for 1 minute and set a timer 1 minute!! talk off heat stir in chips until it looks dull it takes awhile but stir until dull then pour on cake smooth out and you will be the queen of cake.

We had this recipe in our family when I was a child (50 yrs ago) and my copy got destroyed and I was so excited to find it again. The best chocolate cake around and I found it when I was looking for eggless cake recipe for my granddaughter, and at 15 months it was her 1st taste of cake and she had 3 servings. It was called CHEAP PAN CAKE

The cake came out beautiful in my 13x9 glass pan. I cooked it an additional 4 minutes since it was not done at first. Glass pans usually take a bit longer. I would like it a bit more chocolate next time. It could easliy be a 5 star if it wasn't for my love of chocolate. Great!Easy!Quick!

This is definitely THE BEST chocolate cake ever :)

This cake has been a long time favorite in my family as well. Substitute the oil with Applesauce and it will be even more moist with a deeper chocolate flavor.