Aunt Maggie'S Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for family gatherings and celebrations, topped with creamy chocolate frosting for extra indulgence.
Ingredients
Instructions
- Mix together the flour, sugar, eggs, shortening, and sour milk with the baking soda in it.
- Add the remaining ingredients to the first mixture and stir.
- Pour the batter into a 9 x 13-inch pan.
- Bake for 25 to 35 minutes at 370°F.
- Ice immediately from the oven with chocolate frosting.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don't have sour milk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for a few minutes. Ensure all ingredients are at room temperature for better mixing. If baking at high altitude, you may need to adjust the flour and sugar amounts slightly.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a warm cup of Emmett'S Cuckoo Clock Cocoa Mix for a delightful dessert experience. For an extra touch, top each slice with fresh berries or a sprinkle of powdered sugar for visual appeal.
Storage & Reheating
To store leftovers, keep the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, where it can last up to a week. For reheating, warm individual slices in the microwave for about 15 seconds, or enjoy it cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Maggie'S Chocolate Cake contains roughly 273 calories, with 5g protein, 38g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 6g 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 butter instead of shortening in this recipe?
Yes, you can substitute butter for shortening in equal amounts. However, using butter will give the cake a richer flavor, and you may need to adjust the baking time slightly, as butter can create a different texture.
What can I use if I don't have sour milk?
If you don't have sour milk, you can easily make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of regular milk and letting it sit for a few minutes until it curdles. This will mimic the acidity of sour milk needed for the recipe.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be cautious not to overbake, as this can lead to a dry 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).