from the penzeys spices catalog. this is every bit as good as, and easier to make than, the hershey's cocoa chocolate cake recipe, which has been our very favorite for years - light-textured yet rich, moist and very chocolatey. do think of buying your cocoa from penzeys - they have the kind that is much richer (fatter) than the grocery store kinds, and it makes a wonderful difference.
chocolate cake
makes a 9x13 or two 8" round pans.
doesn't need any frosting, but who's going to stop you?
1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa
pinch salt
1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup milk
1/2 cup cold coffee
1 egg
1/4 cup vegetable oil
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips, optional
preheat oven to 350. prepare your pan(s) by generously greasing, and use a little more cocoa to dust the round pans if you use them.
combine the dry ingredients in a mixing bowl. mix the wet ingredients well in a 2-cup measure with a fork. combine with the dry ingredients and stir til well-blended. add the chocolate chips and stir in.
pour batter into pan(s) and bake for 25-30 minutes or til a toothpick
or cake tester comes out clean.
