This is my mother's famous Chocolate Cake recipe. It has a deliciously sticky top and is perfect for all occasions. It freezes well, presents nicely, and can be made in cake or cupcake size. You can even replace half the flour with white whole wheat, although the cake has a shorter counter life that way, and should be frozen to maintain freshness and moistness. If you use all white flour, this cake can stay fresh without freezing for up to about a week, if left well covered.
Happy printing and happy cooking!
Download and print the recipe here