Best Chocolate Cake Recipe

Heat oven to 350 degrees.

Grease and flour rectangular pan 13 X 9 X 2 inches; or 2 round pans 9 X 1-1/2 inches; or 3 round pans, 8 X 1-1/2 inches; or 12-cup bundt cake pan.

Combine all ingredients; beat on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

Bake as follows: 9 X 13 pan 40 to 45 minutes; round pans 30 to 35 minutes; bundt cake 50 to 55 minutes -- or until wooden pick inserted in center comes out clean. If using 9 X 13 pan, cool on wire rack. Cool layers or bundt cake 10 minutes, then invert onto wire rack and cool completely.

Frost 9 X 13 in pan, or fill and frost layers or bundt cake with Chocolate Frosting or Caramel Frosting if desired.

TO MICROWAVE: Generously grease 16-cup microwavable bundt cake dish; coat with cornflake crumbs or graham cracker crumbs. Substitute 1/2 cup vegetable oil for the shortening and follow directions listed above. Pour batter into dish.

Microwave uncovered on medium (50%) 15 minutes, rotating dish 1/4 turn every 5 minutes. Microwave uncovered on high 3 to 5 minutes longer or until top springs back and appears slightly moist.

Let stand uncovered on flat, heatproof surface (not wire rack) 10 minutes. Invert onto heatproof serving plate.

250 CALORIES PER SERVING.