Every family has their own favorite quick, easy, and deliciously moist cake that can be easily doubled and keeps well in the freezer.
This is really just a variation of my sister-in-law’s blueberry cake recipe.
- 2 eggs
- 1½ cups sugar
- 1 tsp vanilla
- 1¼ cups canola oil
- 1 cup mango juice (orange juice works too)
- 3 cups flour
- 2 heaping tsp baking powder (i.e. one envelope, for my Israeli readers)
- 1 package (or more) chocolate chips
- 4 TBSP cocoa
- 2 cups powdered sugar
- 4 TBSP canola oil
- ½ tsp vanilla
- 4 TBSP hot water (or as much as necessary to achieve the desired consistency)
Combine eggs, sugar, vanilla, and oil. Add juice, flour, and baking powder, and mix. Add one package chocolate chips and mix through.
Pour the batter into a baking-paper-lined 9x13” pan. If you want (and here in TRLEOOB*, we always do… :-)), sprinkle extra chocolate chips on top of the batter in the pan. Bake at 325 degrees for 30-40 minutes, and then at 350 degrees for an additional 30-40 minutes or until done.
When the cake cools, you can frost it with chocolate frosting.
!בתאבון ושבת שלום ומבורך
*TRLEOOB=the real life equivalent of our blog