Just baked the chocolate Original Pan Cake tonight, and our family of three has eaten half already. The discard makes the cake so moist and the flavor is indeed more chocolate-y. I have regularly made the chocolate cake for the last decade since discovering it online. I've been new to King Arthur Flour since the pandemic, and have been a big fan of your recipes and your online store. This recipe is now one of my favorites and I know it will be a constant in our household. The cake is so easy to make, and your instructions for substituting the flour and water with the discard were easy to follow. THANK YOU! One thing I always add to the recipe is a large handful of chocolate chips - it makes the frosting unnecessary, saving the work from that step.

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