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I LOVE this one. It is very dark and rich, really moist.

Scrumptious!!

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water (see note below)

1. Heat oven to 350°F.

2. Grease and flour two 9 inch round baking pans or one 13x9 inch pan.

3. In large mixer bowl, stir together dry ingredients.

4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

5. Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.

6. Pour into prepared pan.

7. Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).

8. Cool 10 minutes; remove from pan to wire racks.

Yum my mom always made this cake and it's awesome:

You just bake a chocolate cake in two round pans according to directions. For the frosting you use a container of cool whip and a package of chocolate pudding mix. Just mix the powder with the cool whip frost the cake one layer at a time and top with choclate sprinkles or shaved chocolate. It's so easy and so good. Refrigerate

CHOCOLATE PRALINE LAYER CAKE

• 1/2 cup butter

• 1/4 cup whipping cream

• 1 cup brown sugar

• 3/4 cup chopped pecans

• 1 pkg. Devil’s food cake mix

•1 1/4 cup water

• 1/3 cup oil

• 3 eggs

• 1 3/4 cup whipping cream

• 1/4 cup powdered sugar

• 1/4 tsp vanilla

• toasted pecans, choc curls for garnish

Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.

BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.

TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.

ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.

--1988 Pillsbury Bake-Off Winner

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MOLTEN CHOCOLATE LAVA CAKES

½ C. butter, unsalted

4 oz. bittersweet chocolate

2 eggs

2 egg yolks

¼ C. sugar

2 Tbsp. all-purpose flour

Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side -- your choice.

go to Google

key in Texas Sheet Cake

YUM!