From my friend who shared her delicious Zucchini Cake recipe with me comes this wonderful chocolate dessert. I made it for the first time last week (though I’ve had the recipe for months!) and it was wonderful! This cake has great chocolate flavor and is so simple to make.
I’m sharing her original recipe below. I reduced the sugar to 1 3/4 cups and substituted 1/4 cup coconut oil and 1/4 cup applesauce for the 1/2 cup vegetable oil. However, mine wasn’t quite as moist as the one my friend made, so I think I might try all coconut oil next time.
Deep Dark Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Mix above dry ingredients together in large bowl, then add:
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
Mix well, then add 1 cup boiling water. Stir until combined. (Batter will be very thin.)
Pour into a greased 13 x 9 inch pan and bake at 350 degrees for 30-35 minutes.
Cool. Spread one 8-ounce container of whipped topping over the top of the cake. Refrigerate at least an hour before serving; store in the refrigerator.