Timmy's One Bowl Chocolate Cake

Shirley Roth

Super Simple No Fuss One Bowl Chocolate Cake Recipe

Dry Ingredients

1 ½ cups Sugar

1 ¾ cups Flour

½ cup Cocoa Powder

1 ½ tsp Baking Powder

1 tsp Baking Soda

¾ tsp Salt

Wet Ingredients

½ cup soft Butter

2 large Eggs

1 ¼ cups Milk

1 tsp Vanilla

Add all dry ingredients and mix together to incorporate evenly.

Add all wet ingredients.

Beat with stand or hand mixer on high for 2 minutes to a velvet texture.

Pour batter into 2 greased and floured round layer cake pans or 1 large rectangular sheet cake pan.

Bake at 350F for 30 minutes or until cake springs back when touched lightly or toothpick inserted comes out clean.

All ingredients should be added at room temperature and go into the bowl in the order shown. If you can make this cake a day ahead of serving, you will definitely notice that it is super delicious on Day 2.

This recipe comes from my Grade 1 class Mother's Day cookbook that was compiled by our teacher for a gift for our Mothers on Mothers Day. All the Mothers of Grade 1 students sent a recipe for the cookbook and I cannot recall who Timmy was, but I am forever thankful to his Mom for sending in this recipe. This recipe has been adored and shared by our family for over 50 years and is so simple that a 5 year old can mix it up with you. This recipe comes from my Grade 1 class Mother's Day cookbook that was compiled by our teacher for a gift for our Mothers on Mothers Day. All the Mothers of Grade 1 students sent a recipe for the cookbook and I cannot recall who Timmy was, but I am forever thankful to his Mom for sending in this recipe. This recipe has been adored and shared by our family for over 50 years and is so simple that a 5 year old can mix it up with you.

Gluten Free Flour Blend: 1 cup rice flour; ½ cup potato startch; ¼ cup tapioca starch

Substitute equal measurements and add 1 tsp xanthan gum or guar gum per cup of flour in the recipe.

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