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Recipe of the Month


Moistest Chocolate Cake you'll Ever make


2 cups Flour

2 cups Sugar

3/4 cup Hershey's Cocoa

2 tsps Baking Soda

2 large eggs

1 tsp Salt

1 cup Buttermilk

1 cup Mazola Oil

1-1/2 tsps Vanilla Extract

1 cup Boiling water


Preheat Oven to 300 degrees F (this is not a typo, rather a slow bake recipe)

Use parchment paper in two 9 inch pans or 9 inch x 13 inch baking dish.

I make muffins, using extra large parchment paper muffin cups

Place all the ingredients into a mixing bowl

Mix at medium or medium high sped until blended and smooth

Bake 1 hour .. test with toothpick or knife.  should come out clean, when done.

Allow to cool and ice with your favorite icing

I am always asked for this recipe.  When I made the cake for my sons birthday, He would not believe that I made it, and that is must have come from a gourmet bakery. I still love him, in spite of his comment. I filled my cake with Chocolate Mousse.

Chocolate Mousse Filling

1/2 cup hot water

4 tbsp cocoa powder

1 1/2 cps semi-sweet chocolate chips

2 cups heavy cream

2 tbsp sugar


Dissolve the cocoa powder in the hot water.  In a doubel-boiler (or in microwave) melt the chocolate chips, just until smooth.  Add cocoa mixture fo the melted chocolate chips and stir well to combine.

In a separate bowl, beat the heavy cream and sugar until stiff peaks form.

Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined.  Refrigerate until ready to use.  Can be made in 4 - 9 inch round pans. Assemble layers with chocolate mousse, and ice with chocolate buttercream icing.


200g/7 oz icing sugar

1 tsp Vanilla Extract

50g/1-3/4 good quality dark chocolate (minimum 70% cocoa solids)

1/2 cup unsalted butter, softened

touch of milk if needed


Melt the chocolate in a bowl set over a pan os simmering water ..

Beat the butter in a bowl until solf, then gradually beat in icing sugar

Fold in melted chocolate until completely incorporated (add a few drops of milk if mixture is too stiff)


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