22 Minute Cake
A quick and indulgent chocolate cake that comes together in just 22 minutes. Rich cocoa flavor paired with moist, tender crumb makes it perfect for satisfying sweet cravings on short notice. Suitable for casual gatherings or a quick dessert treat for chocolate lovers.
Ingredients
Instructions
- Mix sugar and flour in a bowl.
- In a saucepan, put margarine, water, shortening, and cocoa.
- Bring to a boil and pour over the flour mixture.
- Combine remaining ingredients: buttermilk, eggs, soda, and vanilla.
- Add to the batter and blend thoroughly.
- Pour the batter into a greased pan.
- Bake for 20 minutes.
Tips & Substitutions
For a lighter cake, you can substitute half the shortening with unsweetened applesauce. If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for 5 minutes. Ensure the margarine and water mixture is hot enough when adding to the dry ingredients for a better rise. This cake is similar in simplicity to Baker'S Chocolate One Bowl Brownies.
Serving Suggestions
Serve the cake warm or at room temperature, dusted with powdered sugar or drizzled with chocolate sauce for an extra touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving alongside Raspberry Tang Salad for a refreshing contrast to the rich cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, slice a piece and microwave for 10-15 seconds for a warm treat. Serving with a scoop of vanilla ice cream can elevate the experience.
Nutrition & Diet Analysis (per serving)
Each serving of 22 Minute Cake contains roughly 443 calories, with 6g protein, 46g carbohydrates, and 19g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour in this recipe. Cake flour will result in a more tender and lighter texture. Just use the same amount, but be mindful that it may require slightly less liquid due to its finer consistency.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Each will impart a different flavor and texture but will still work well in this recipe.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by using a 1:1 gluten-free baking flour blend in place of regular flour. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure. The result will be a delicious gluten-free version!
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).