Recipe by Nechama Norman

Fudgy Chocolate Cake

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Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 10 Minutes
Diets

My son’s Primary morah had each student choose his favorite recipe to share for the letter “R” and then compiled a recipe book for them to take home. I loved seeing what each five-year-old’s favorite was.   I actually found a place for most of those favorites in my own recipe book. This one is Moishe K.’s favorite, and I could tell just by looking at the recipe that it was going to be a keeper. However, when I made it the first time I mistakenly omitted the eggs that the original recipe called for. I waited with bated breath to taste my flop but, lo and behold, it was delicious, fudgy and moist! br> Thank you, Shoshana K., for the delicious recipe, and Morah N. Izaak, for the adorable alphabet learning experience and everything you taught our precious boys! Yield: 1 9×13 or Bundt cake

Ingredients

Fudgy Chocolate Cake

  • 1 teaspoon salt

  • 2 teaspoons baking soda

  • 1/2 teaspoon baking powder

  • 3 cups Glicks Flour

Directions

1.

Preheat oven to 350 degrees Fahrenheit and grease and flour (or spray with an oil spray/flour combo) either a 9×13 or Bundt pan.

2.

Using an electric mixer, combine water, oil, and cocoa. Add rest of ingredients and beat two minutes until smooth.

3.

Pour into prepared pan and bake in preheated oven for 50 to 60 minutes, or until inserted toothpick comes out clean. Cool and then frost with your favorite glaze or icing.

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Fudgy Chocolate Cake

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Leah Goldstein
Leah Goldstein
9 months ago

This was a delicious, moist cake, perfect for my son’s egg allergies.

Avigael Levi
Admin
Reply to  Leah Goldstein
9 months ago

We love recipes that suit different dietary needs! So happy this one was it!

Sara Gayler
Sara Gayler
10 months ago

This cake did not taste good.

emy Madrid
emy Madrid
1 year ago