Mix 2 cups each of flour and sugar, 3/4 cup of cocoa, 2 teaspoons of baking soda, 1 teaspoon each of baking powder and baking soda, 1 teaspoon each of salt and vanilla, 2 beaten eggs and 1 cup each of boiling water, vegetable oil and milk. Pour into two greased 9-inch cake pans, bake for 35 minutes at 350 degrees Fahrenheit and frost when cool. A variation substitutes buttermilk for milk and hot coffee for the boiling water.
A Martha Stewart recipe for moist chocolate cake calls for sifting together in a large bowl 3 cups each of sugar and flour, 1 1/2 cups of unsweetened cocoa powder, 1 1/2 teaspoons each of salt and baking powder, and 1 tablespoon of baking soda. Add 3/4 cup of vegetable oil, 1 1/2 cups of buttermilk, 1 1/2 teaspoons of vanilla, 3 lightly beaten eggs and 1 1/2 cups of hot water, beating in the ingredients one at a time. Grease two 9-inch round cake pans, and dust each with cocoa. Pour the batter into the pans, bake 45 minutes at 350 degree Fahrenheit and cool cakes for 20 minutes on wire racks before removing them from the pans by inverting them. Frost the cake once the layers are completely cool.
For a quickly prepared moist chocolate cake, combine a 16.5-ounce box of chocolate cake mix with 1 cup of real mayonnaise, 1 cup of water, 3 eggs and 1 teaspoon of ground cinnamon. Mix according to package directions, and pour into two greased 9-inch cake pans. Bake for 30 minutes at 350 degrees Fahrenheit, and cool for 10 minutes before removing cakes from the pans. Cool completely, and frost.