Grandma’s Chocolate Cake This Chocolate Cake Looks Wrong Before It Bakes—Trust Me

Written By Janine DeGroat

This is a recipe from my Grandmother, SH.
It’s been around since at least the 1950s—probably longer.

And I’m telling you now…
it makes a super moist chocolate cake.

There’s one thing that might throw you off:
this recipe uses water, and the batter will be very soupy.

I mean it. Soupy.

But don’t question it—it’s exactly how it’s supposed to be.
It bakes perfectly.

Ingredients

  • 2 cups flour

  • 2 cups sugar

  • 6 tablespoons baking cocoa (I use Hershey's)

  • 2 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 2 eggs

  • 1 stick butter (softened)

  • 2 cups boiling water

  • 2 teaspoons baking soda

Directions

  1. Preheat oven to 325°F

  2. Mix flour, sugar, cocoa, baking powder, baking soda, and salt

  3. Add eggs and butter

  4. In a separate step, mix baking soda into the boiling water

  5. Add the water mixture to the batter

  6. Stir well

At this point, it will look way too thin.
It’s not. Keep going.

  1. Pour into a greased pan

  2. Bake for 25–30 minutes

Frosting

I use the frosting recipe on the back of the Hershey's cocoa container—simple and works every time.

I feel like every family has one recipe that just works, no matter what.

This is that one for me.

If you try it, I need to know—
did you trust the soupy batter… or did you question it like I did?

Janine DeGroat