Aunt Marty'S Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for family gatherings or special occasions, topped with frosting and served in the pan.
Ingredients
Instructions
- Cream shortening or butter and sugar together.
- Add the egg and mix well.
- Sift together the cocoa, sifted flour, salt, and soda.
- Add alternately with buttermilk to the mixture; mix well.
- Add vanilla extract and mix.
- Pour batter into a greased 8 or 9-inch square pan.
- Bake at 350°F until done, about 25 minutes.
- Let cool and frost in the pan, then serve.
Tips & Substitutions
For a richer flavor, substitute half of the buttermilk with strong brewed coffee. If you don't have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Make sure to sift the flour and cocoa to avoid lumps in the batter. This cake pairs beautifully with a simple chocolate frosting or a dusting of powdered sugar.
Serving Suggestions
Serve slices of Aunt Marty's Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs wonderfully with a hot cup of coffee or a glass of cold milk. For a complete dessert spread, consider serving it alongside Pineapple-Pistachio Salad for a refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds until warm, or enjoy it chilled for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Marty'S Chocolate Cake contains roughly 797 calories, with 10g protein, 104g carbohydrates, and 23g fat. It is an excellent source of protein (20% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 974mg per serving (42% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain moisture, consider adding an extra tablespoon of buttermilk. The flavor will also be slightly nuttier, which can be a delightful twist.
How can I make this cake gluten-free?
To make Aunt Marty's Chocolate Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure. The baking time may vary slightly, so check for doneness earlier.
What can I use instead of shortening or butter?
You can replace shortening or butter with coconut oil or a vegan butter substitute for a dairy-free option. If you prefer a lighter taste, unsweetened applesauce can also work, but it may alter the texture slightly, making it more moist.
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).