Aunt Ruby'S Chocolate Cake
A rich, moist chocolate cake with hints of cinnamon, perfect for celebrations or family gatherings, delivering deep cocoa flavor with a tender crumb.
Ingredients
Instructions
- Sift together flour, cocoa, cinnamon, sugar, and soda.
- Beat margarine, eggs, milk, and vanilla.
- Slowly add sifted ingredients to the wet mixture, beating with a mixer.
- Beat with the mixer on high speed for about 4 minutes.
- Pour batter into a large 9 x 12-inch cake pan.
- Bake at 350°F for 40 to 45 minutes or until done.
- Allow to cool before serving.
Tips & Substitutions
To enhance the flavor of Aunt Ruby's Chocolate Cake, consider adding a pinch of espresso powder to intensify the chocolate taste. You can substitute the margarine with unsalted butter for a richer flavor. If you're out of cocoa powder, carob powder can be used as a substitute. Remember to sift your dry ingredients well to avoid lumps, ensuring a smooth batter.
Serving Suggestions
Aunt Ruby's Chocolate Cake is delicious on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a drizzle of Occidental Hot Fudge Sauce. Fresh berries or whipped cream also make great accompaniments. For a festive presentation, dust the top with powdered sugar or cocoa powder before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for about 10-15 seconds, or warm in a preheated oven at 350°F for 5-10 minutes to regain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ruby'S Chocolate Cake contains roughly 544 calories, with 5g protein, 43g carbohydrates, and 37g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (16% of the Daily Value), and iron (14% of the Daily Value). It also contributes 5g 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. However, this may alter the texture slightly, making it denser, so consider adding an extra tablespoon of milk to maintain moisture.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. To remedy this, you can serve it with a drizzle of simple syrup or a scoop of ice cream to add moisture. Always monitor the baking time closely as oven temperatures can vary.
How do I know when the cake is done baking?
To check if Aunt Ruby's Chocolate Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Avoid overbaking, as this can lead to a dry cake.
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).