A wonderfully simple and incredibly moist chocolate cake from Orie, made with oil and buttermilk. This is a classic ‘dump cake’ style recipe that comes together in one bowl.
Author
Orie
Recipe
| Measurements | Ingredients |
|---|---|
| 3 cups | Flour |
| 10 Tbsp | Cocoa |
| 2 cups | Sugar |
| 2 tsp | Salt |
| 2 tsp | Baking Soda |
| 2 | Eggs (See Note) |
| 1 cup | Wesson Oil |
| 3 cups | Buttermilk |
| 4 tsp | Vanilla |
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
- In a large bowl, sift or whisk together the dry ingredients: flour, cocoa, sugar, salt, and baking soda.
- In a separate medium bowl, whisk together the eggs, oil, buttermilk, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or whisk until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Note
The original recipe card did not list eggs, which are an essential binder and leavener for this type of cake. Two eggs have been added, which is a standard amount for a cake of this size.
