Aunt Evie'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or indulgent desserts, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Mix sugar, salt, and cocoa in a bowl.
- Add Crisco oil, eggs, and vanilla; beat until smooth.
- Gradually add flour, baking powder, and baking soda, mixing well.
- Stir in milk and coffee until batter is smooth.
- Pour batter into prepared baking pan or cupcake tins.
- Bake for 26 minutes for cupcakes or 65 minutes for a 9x13-inch pan, until a toothpick comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you want a lighter texture, you can substitute half of the all-purpose flour with cake flour. Make sure all your ingredients are at room temperature before mixing for better incorporation. Adding a pinch of instant coffee to the batter can enhance the chocolate flavor even more, similar to the method used in Sugar And Spice Carrot Cake.
Serving Suggestions
This chocolate cake is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, serve alongside White Russian Shakes for a themed dessert night. You can also add fresh berries on top for a burst of flavor and color, making it a perfect treat for gatherings.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in a preheated oven at 350°F for about 5 minutes, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Evie'S Chocolate Cake contains roughly 442 calories, with 8g protein, 78g carbohydrates, and 12g fat. It is an excellent source of vitamin C (59% of the Daily Value), calcium (44% of the Daily Value), and iron (30% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one that has a good binding agent, like xanthan gum, to maintain the cake's structure. The texture might be slightly different, but it should still be delicious.
What can I use instead of Crisco oil?
You can use any neutral oil, such as vegetable oil or canola oil, as a substitute for Crisco oil. For a healthier alternative, consider using applesauce or even melted coconut oil, though this may impart a slight coconut flavor to the cake.
How can I enhance the flavor of this cake?
To enhance the flavor, you can add a teaspoon of espresso powder to the batter for a deeper chocolate taste. Incorporating a teaspoon of almond extract along with the vanilla can also add a lovely dimension. Additionally, frosting with cream cheese frosting will complement the chocolate beautifully.
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).