Once you make Julie’s Never Fail Chocolate Cake you will NEVER make another chocolate cake again. I’m serious dudes.
It’s that good. And, of course, you can use it for cupcakes too! The unique thing about this batter is that the water has to be boiling, and you also use sour milk!
Never Fail Chocolate Cake
1/2 c. margarine
2 c. sugar
1 c. sour milk, to which 2 teaspoons of baking soda has been added.
1/2 c. cocoa
2 1/2 c. flour
1/2 t. vanilla
1 c. BOILING water
Directions: Preheat oven to 350 degrees. Cream margarine and sugar together. Add eggs one by one until mixed. Add cocoa and flour alternately with the sour milk/ baking soda mixture. Add vanilla and the cup of boiling water. Pour into 2 greased, floured, and parchment paper-lined pans, or 24 cupcakes. Bake for 25 to 35 minutes. Test with a toothpick in the center of the cake. If it comes out clean, It’s done!
Add your favorite frosting and serve!
This cake is so moist and delicious! We love it around here!