A classic Pesach cake, this chocolate cake is moist and fluffy, cuts well, and freezes nicely. The eggs don’t even need to be separated. Whip this up in no time at all for a yummy cake to nosh on during Pesach!
Beat eggs until light and fluffy. Add sugar and beat well.
Reduce speed and add water and oil, alternating with dry ingredients.
Pour into lined 9×13 inch pan and bake at 350 degrees for one and 1/4 hours.
Photography by Tamara Friedman