Instructions:

Best and Moistest Chocolate Cake

This is the only recipe I ever use, and it is sooooo moist and chocolatey that I sometimes prefer to eat it the second day!!

3 ounces unsweetened chocolate squares
1/2 cup water
3/4 cup butter
2 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 cup water

Melt chocolate and 1/2 cup water together (can be done in microwave if you are careful not to burn it) and set aside to cool.

Cream butter and brown sugar until light and fluffy. Add eggs and vanilla extract to butter mixture and beat well. Blend in cooled chocolate.

Mix together flour and baking soda, and add alternately with 1 cup water on low speed. Pour batter into two 90-inch greased layer pans or two 8-inch square aluminum foil pans, or one 9 x 13-inch sheet cake pan. Bake at 350 degrees F for 25 minutes or until inserted wooden pick comes out clean. Cool 10 minutes before removing from pans for layering.

Ice with your favorite icing.

NOTE: This cake is so moist that I take care to line the bottoms of the cake pans with parchment paper or wax paper before pouring in the batter, or it sometimes sticks to the pans......even nonstick ones!