Billie'S Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for special occasions or everyday treats, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Sift sugar, flour, and salt together in a large bowl.
- Combine butter, Crisco, water, and cocoa in a pan and bring just to a boil. Remove from heat and pour over dry ingredients in the bowl.
- Mix well. Beat in eggs, buttermilk, vanilla, and remaining ingredients.
- Pour batter into a greased and floured 10 x 15 inch cake pan.
- Bake for 30 to 40 minutes at 325°F.
- While the cake is still hot, punch holes all over the cake with the handle end of a small wooden spoon.
- Spread frosting all over the cake and pour some into the holes.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra tablespoon of cocoa powder. If you don't have buttermilk, you can substitute it with milk mixed with a teaspoon of vinegar or lemon juice. Be sure to sift the dry ingredients well to avoid lumps, and mix the batter until just combined to keep the cake light and fluffy.
Serving Suggestions
This cake is delightful on its own, but for an indulgent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with Caramel Cake Frosting for an extra sweet touch. Consider serving alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Billie'S Chocolate Cake contains roughly 267 calories, with 7g protein, 43g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (21% 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 all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour, but you'll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to achieve the same leavening effect as self-rising flour.
What should I do if I don’t have Crisco?
If you don't have Crisco, you can substitute it with an equal amount of unsalted butter or coconut oil. This will slightly change the texture but will still yield a delicious cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before wrapping it tightly in plastic wrap to keep it moist. Frost it the day you plan to serve for the best flavor and 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).