Moist Chocolate Cake Recipe

A very yummy recipe for moist chocolate cake with a raspberry filling and sweet chocolate frosting.

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2 cups all purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup baking cocoa
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
1/2 Cup cocoa
3 Cups confectioners sugar
3 Tablespoons cream
6 Tablespoons butter, at room temperature
1 teaspoon vanilla
1 cup raspberry jam
1/2 cup walnut halves



Preheat oven to 350 degrees F.

Grease two 8 inch round baking pans.

In a large mixing bowl mix flour, sugar, cocoa, baking power, baking soda and salt.

Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water.

Evenly pour batter into both baking pans.

Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.


Combine all ingredients and beat until smooth. If icing is to thick, add more cream 1 tablespoon at a time to obtain spreading consistency.


Place one cake layer on a serving plate and top with jam, place second cake layer on top. Spread icing over top and down sides of cake. Garnish with sprinkles and walnut halves.

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