Can you make this cake using a different pan size?

Absolutely! I've made this cake before using 2 round 10.7x9.7x1.5cm cake pans to make a standard 2-layer cake, and I've made it in a differently shaped burnt pan before. So yes you can still make this cake using the same recipe with different cake pans.

Can you use this recipe to make cupcakes?

Yes, you'll just add the cake mix to a cupcake baking pan.

Can you freeze this cake?

Yes wrap it in plastic wrap really well, then cover it in aluminum foil. It will last up to 2-1/2 to 3 months. To defrost it, just unwrap it and let it stand at room temperature for a 3-4 hours.

Otis's Easy Moist Chocolate Cake Recipe (Made from scratch)

Description

This chocolate cake is so moist it literally melts in your mouth and it’s so easy to make. It tastes so good with a cold cup of milk and makes the perfect dessert for family movie night.

Ingredients

Dry ingredents
2–1/2 Cups White Sugar
1–3/4 Cups All Purpose Flour
3/4 Cups Hershey’s Unsweetened Cocoa Powder
2 Tsps Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
Wet ingredients
1 Cup Hot Water
1 Cup Buttermilk
1/2 Cup Vegetable Oil
1/2 Cup Butter, melted
3 Egg Yolks
2 Tsps Vanilla
Baking pan
Pam Non-Stick Baking Spray
2 Tbs Flour
2 Tsps Butter, melted
Frosting
3–1/2 Cups Confectioner’s Sugar
1/2 Cup Hershey’s Special Dark Cocoa Powder
1/2 Cup Butter, melted
1/4 Cup Milk
2 Tsps Vanilla

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Instructions

Sift dry ingredients as you add them to a big mixing bowl, then whisk well. Remove any hard pieces caught in the strainer.
Melt the butter in a skillet or microwave then sit it aside til it cools off.
Meanwhile add the wet ingredients (except the water) to a big mixing bowl and whisk well.
Once the butter chills, add the butter to the wet ingredients then whisk well.
Preheat the oven to 350 degrees
Place a small pot of water over high heat until it comes to a rolling boil.
Meanwhile, add the wet ingredients to the dry ingredients then blend well with a hand mixer.
Once the water comes to a boil, scoop out a cup worth, add it to the cake mix, then blend it in with the hand mixer.
Melt some butter and wipe it around all parts of the cake pan and lightly spray all parts with Pam spray.
Add the flour and shake the pan around so the flour covers all parts of the pan, then turn it upside down and hit the back to remove any excess flour.
Pour the cake mix into the cake pan, then lift it an inch above the table or counter and drop it. Do this 3 times.
Place the pan on the lower rack in the oven and bake for 1 hour, then remove it and let it chill.
FROSTING: Add all the frosting ingredients to a medium mixing bowl then whisk until it’s nice and smooth.
Once the cake cools, place a wide plate over it and turn it upside down to remove it from the pan.
Pour 1/3rd of the frosting over the cake and make sure all parts are covered, then sit the frosting in the refrigerator to chill and brush the remaining frosting over the cake once the frosting stiffens.

Notes

Keep the cake covered at all times in room temperature.