Chocolate is one of life's wonderful pleasures..You can never get enough and you keep coming back for more.

I love to make a chocolate cake for my family and serve it after a good meal. Or you can have it for a snack with a glass of cold milk. However you choose to serve and eat it, this cake will have you coming back for more. It will be a family favorite for years to come.

Feel free to add your own touches for a flare all your own. you can make cupcakes or double the recipe for a layer cake. Just double the frosting or use another filling like vanilla pudding or plain whipped cream. Top with crumbled cookies or holiday sprinkles.

This cake is light and moist with a fluffy frosting not overly sweet. I have also used hot fudge or chocolate syrup for a topping as well. Warm with ice cream for a topping is great too. Use vanilla pudding and tint it orange for Halloween or green for Christmas. Anything you come up with for your family will be a wonderful treat.

Beth's Best Chocolate Cake

Ingredients:

3 cups all- purpose flour

2 cups sugar

6 tablespoons baking cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups water

2/3 cup vegetable oil

2 teaspoons white vinegar

2 teaspoons vanilla extract

Fluffy Chocolate Frosting:

1 cup cold milk

1 package instant chocolate pudding mix ( the small size)

1 carton frozen ( 8 ounces) whipped topping, thawed ( or you can use heavy cream whipped into topping)

In a mixing bowl, combine the first 5 ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Then change to medium speed for 1 more minute.

Pour into a greased 13 inch by 9 inch by 2 inch cake pan.

Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack.

While cake is cooling mix frosting.

In a mixing bowl beat the milk and pudding mix for 2 minutes. Beat in whipped topping . Spread over cooled cake.

Refrigerate any leftovers and cover well. Eat within 4 days if there is anything left. Unfrosted cake can be frozen up to 2 months and then frosted just before use.

I hope you enjoy this cake as much as I do.

Learn more about this author, Bethany Harvey.
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