100 Dollar Cake(A Favorite Of My Mother)
A rich, chocolatey layered cake featuring bitter chocolate, nuts, and vanilla, perfect for special occasions or satisfying dessert cravings with a moist, decadent texture.
Ingredients
Instructions
- Mix butter and sugar well; add beaten eggs and melted bitter chocolate.
- Add flour and sweet milk a little at a time, then fold in nuts and vanilla.
- Pour the batter into three separate prepared cake pans to make three layers.
- Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For best results, ensure your butter is at room temperature for easier mixing with sugar. If you don't have bitter chocolate, you can substitute with semi-sweet chocolate and reduce the sugar slightly. Chopping the nuts finely will help them distribute evenly throughout the cake. For a richer flavor, consider adding a tablespoon of espresso powder to the batter.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider decorating it with fresh berries or a light dusting of powdered sugar. It also makes a great dessert for gatherings alongside other American recipes.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to three days. If you need to keep them longer, wrap each layer in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 100 Dollar Cake(A Favorite Of My Mother) contains roughly 669 calories, with 6g protein, 63g carbohydrates, and 43g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (13% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 787mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate?
Yes, you can substitute bitter chocolate with semi-sweet or dark chocolate if preferred. Just be mindful of adjusting the sugar level since these chocolates are sweeter than bitter chocolate. Melt the chocolate before incorporating it into the mixture for the best texture.
How can I ensure my cake layers rise evenly?
To achieve even rising, make sure your baking powder is fresh and properly measured. Additionally, dividing the batter equally among the three pans will help ensure all layers bake evenly. Rotate the pans halfway through baking for consistent heat distribution.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup made of equal parts sugar and water to moisten the layers before frosting. Alternatively, ensure you're not overbaking the cake, as this can lead to dryness. Using high-quality ingredients also contributes to a moister texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).