I don't even like chocolate cake, but at a baby shower, I found one that I loved!! I asked the lady for the recipe and she gave it to me. There were cupcakes at the baby shower. So I have a a couple of questions. Since the recipe is for cupcakes can I use it for a cake? (duh, I think this is a yes, just asking because I am not sure). Another question I have is if it says it can only last for 3 days covered, will it be okay to freeze and take on a long delivery? Here is the recipe if you need to check out the ingredients.

1 1/2 cup of ap flour
1 1/2 cup of sugar
1 1/2 ts baking soda
3/4 ts baking powder
3/4 ts salt
2 l eggs
3/4 cup warm water
3/4 cup of buttermilk
3 tablespoons vegetable oil
1 ts of pure vanilla extract

One more question..if it makes 24 cupcakes, what size cake will it make?

I don't know about turning it into a cake, I usually try turning cakes into cupcakes (not always with the greatest results) but I'd say it's worth a try! You should have no problem freezing the cake.

I was just going to say this doesn't look like a chocolate cake recipe to me.

I am so sorry 3/4 cup of Dark cocoa. lol

So do you know what size cake will it make if it makes 24 cupcakes?

To me it looks like a 1 layer yield...my guess would be 9" round, maybe 10"

Generally a recipe that makes 24 cupcakes will make two 9" rounds (just under 2" high). My guess is that this recipe will be fine as a cake, though I would definitely bake it ahead of time to see how it does. The worst problem you'll have if it doesn't work is structure: it might sink in the middle. And yes, freeze it. They say that you can generally freeze the layers, double wrapped in plastic wrap for 1 month, but I just took a chocolate cake layer out that I had forgotten I had put in the freezer around the 1st of July, and it tastes great! (We're just snacking on it tonight.)

Since I'm only a hobbiest, I never have time to bake and assemble my cakes at the same time. I always bake at least a week ahead and freeze the components separately.