Big Joe shares this ultimate chocolate cake recipe

In being completely transparent with you all, I’m not a big fan of desserts. Feel free to stop laughing. Don’t get me wrong, I like the taste testing at the end of the meal, but I rarely sit and eat a whole dessert that is put in front of me.

I usually put my full tilt effort into the dinner portion of the meal. A smattering of uneaten desserts is usually left on the table.

On the other hand, I’ve seen my lady friends eat two bites of dinner and wolf down a seven-layer chocolate eruption that stands twenty to thirty feet in the air! Unbelievable!

With that said, friends insisted that I include more dessert recipes to share. So I have no choice. I have to include lots of desserts because I don’t want to have to face a woman who’s been denied her chocolate fix.

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Thanks to Pam Rivera from Egg Harbor Township, who gave me this recipe for what she says is by far the "moistest chocolate cake” she’s ever tasted.

Pam says that she believes the recipe was passed down from her mom‘s sister, who had a knack for making food taste more palatable.

Thanks, Pam, for the recipe, and thanks for feeding the chocolate desire of my lady friends out there.

You'll need:

2 cups flour

2 cups sugar

3/4 cup cocoa

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup milk

1 cup warm coffee (not instant)

1/2 cup oil

2 eggs

1 teaspoon vanilla

How to put it together:

Combine ingredients in order listed. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Bake and check after 40 minutes in the center. It's done when you can poke a toothpick in and it comes out clean.

Cool for 10 minutes and then remove from pans to cool completely on a wire rack. Frost with your favorite frosting or use Melissa Stephens' chocolate icing below. Enjoy

Melissa's Favorite Chocolate Icing:

6 tablespoons butter, softened

1/3 cup cocoa

2 2/3 cup unsifted confectioner's sugar

1/3 cup milk 1 teaspoon vanilla

Beat softened butter in a small bowl with a mixer. Add cocoa and confectioner's sugar in small batches, alternating with some milk until everything is incorporated. Add the vanilla at the end and mix until combined. If too thick, add a little more milk until perfect!