About this recipe: A very simple, but very moist, chocolate cake. It takes minutes to prepare. Ice with your favourite chocolate buttercream or vanilla buttercream. You can use a neutral oil, such as rapeseed or sunflower. Use less sugar if you prefer your cake to be less sweet.
Use less sugar than called for here, if desired. This cake can easily be made with half of the sugar and it'll still taste delicious.
This made a very tasty and moist cake. It did take at least 25 minutes to cook. I wasn't sure how the hot mixture added to the cold would avoid cooking the eggs, I didn't get any bits of cooked egg but I did get some paler spots of mixture in the cooked cake, next time I might allow it to cool a little first. - 21 Aug 2013
This is by far the best chocolate cake recipe I've ever made. I used milk because I didn't have any buttermilk and put the glaze on top as suggested. It's so moist and amazing. I will make this recipe often. - 03 Jul 2008 (Review from Allrecipes US | Canada)
We used to call this Dean's Sheet Cake. Lost the recipe when we remodeled our kitchen! I always add a "glaze" of 1/2 cup butter, 6 Tbs of milk and 4-6 Tbs of cocoa. Melt in pan on stove or microwave. Add 3 cups powdered sugar. Mix well by hand. As soon as cake is out of oven, poke it all over with a toothpick. Pour the glaze over and it will melt on the cake and dribble down those holes. The top will shine. Cool and cut into bars. This seem to keep forever (if it lasts) when refrigerated. Now my new kitchen is complete. Thanks for sharing. - 12 Feb 2007 (Review from Allrecipes US | Canada)