This is my recipe that I like to use for chocolate cake when I going to make something like my Chocolate Stutter Cake or Buckeye Cake. It's not as fluffy, a little gooey, and bakes and cools quickly. It can hold it's shape once cooled without crumbling. It also freezes and reheats well in single servings. It's halfway between a cake and a brownie.
1 cup butter, melted (margarine if you want it super moist which I always do)
2 cups sugar
1 1/2 tsp vanilla
3 eggs with 1 extra yolk
1 tbsp canola oil
1 cup flour
3/4 cup cocoa
3/4 tsp baking soda
Grease a 9x13 baking pan. Heat oven to 350.
In medium sized bowl, mix together the butter, sugar and vanilla.
Add eggs, yolk, and oil.
In separate small bowl, mix the flour, cocoa and baking soda together with a fork until fully blended
and smooth. Gradually add the flour mixture to the egg mixture. Pour into greased pan and shake to make it flat and even.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Because this cake is so dense and not very tall you can add extras to it immediately after baking if you want. Top it with jellies, peanut butter, chocolate bars, fudge, caramel, or pudding. You can also cut it and layer it into a pan for trifle or cake lasagnas or ice cream cakes.