Aunt Callie'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Cream sugar, shortening, and eggs together.
- Dissolve cocoa in hot water and add to creamed mixture.
- Mix baking soda and flour together.
- Add flour mixture and buttermilk to creamed mixture, a little at a time.
- Mix thoroughly.
- Pour batter into a prepared pan.
- Bake for 25 to 30 minutes at 350°F.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, you can substitute with an equal amount of unsalted butter. To ensure a moist cake, make sure not to overmix once you add the flour mixture. This cake is great for celebrations and pairs beautifully with Mammaw'S Jelly Roll for dessert lovers.
Serving Suggestions
Serve this chocolate cake with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch. Fresh berries such as strawberries or raspberries make a delightful accompaniment, adding a refreshing contrast to the rich cake. For a festive occasion, consider pairing it with Rum Bundt Cake for a sweet dessert spread.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. It can be stored at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, place slices in the microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Callie'S Chocolate Cake contains roughly 257 calories, with 4g protein, 30g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 730mg per serving (32% 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 milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and then filling it with milk to the 1/2 cup line. Let it sit for about 5 minutes before using it in the recipe.
What should I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. In the future, check for doneness a few minutes before the recommended time. You can also brush the cooled cake with a simple syrup made from equal parts sugar and water to add moisture.
Can I freeze this chocolate cake?
Absolutely! Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving to maintain its 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).