Uber Moist Chocolate Cake

I used to bake a lot. I mean 25 pound bags of flour and sugar from Smart and Final a lot.
 

These days things have slowed way down. My oven is on more to help heat up the house than to cook or bake anything.

Still every so often I get a wild hair.

This time I was inspired by bother the recipe on the back of the Hershyes cocoa powder box and an Irish Tipsy cake recipe I have used many times before.

The latter of which calls for a box mix and a box of pudding mix to be added together.

I wanted to make a nice moist chocolate cake and my pantry is stocked with odds and ends for dessert baking.

I threw the following ingredients together and it came out so moist it is almost like baked pudding but a tad under sweetened so I covered the slices with powdered sugar.

1 Can Sweetened Condensed Milk

¾ Cups Powdered Unsweetened Cocoa

1 Stick Salted Butter

2 Eggs

1 Cup of Milk

1 Cup of boiling water

1 ¾ Cups of flour

1 Teaspoon Salt

1 ½ Teaspoons each

Baking Soda and Baking Powder

2 Teaspoons Vanilla

1 Cup Apple Sauce

Melt the butter and combine it with the condensed milk and chocolate powder. Beat in eggs. Add the boiling water and the milk separately mixing well after each.

Sift the dry ingredients all together. Now slowly add the liquid mix to the dry mixture. Beat well. Batter will be thin.

Pour into two 9by9 baking pans or one large baking dish that is buttered and floured.

Bake 30-40 minutes at 350 degrees.

At about 20 min when I looked at it things looked good but it was way wet inside. So I covered it with foil.

Remove from heat and allow to cool 10minutes in pan or pans. Turn out to cool on a rack. Slice and serve.

The cake was a hit at the step family BBQ my daughter went to with it. I was going for a bit more of a normal cake mouth feel so it’s back to the recipe drawing board. 

I will use sweetened cocoa, ½ a cup of apple sauce, bread flour and only two table spoons of butter.

I will taste the batter before pouring next time. I waited until I was putting the dish in the oven with this cake and knew it probably was not sweet enough. I will add ½ to one whole cup of sugar as needed.

Whipped Cream might also make a nice topping for the original cake. I dislike frosting so I am always seeking alternative cake toppings. I don’t much care for icing either so that is out. When people serve me cake I scrape off or eat around most of the toppings they provide.