Black Walnut Sheet Cake
A rich and moist chocolate sheet cake with a hint of nuttiness from black walnuts, perfect for casual gatherings and chocolate lovers seeking a quick, satisfying dessert.
Ingredients
Instructions
- Sift dry ingredients into a bowl.
- Melt margarine and mix with cocoa and water.
- Bring the mixture to a boil and pour over the dry ingredients.
- Add buttermilk and eggs to the mixture and combine thoroughly.
- Pour batter into a greased cookie sheet pan with edges.
- Bake at 350°F for 15 to 20 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a gluten-free option, you can substitute the all-purpose flour with a gluten-free baking blend. Ensure you sift the dry ingredients well for a lighter cake. Adding a splash of vanilla extract can enhance the overall taste. Also, keep an eye on the baking time as ovens can vary.
Serving Suggestions
Serve this Black Walnut Sheet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs wonderfully with coffee or tea. For a more festive touch, consider drizzling it with chocolate sauce or serving alongside a slice of Maple Blended Butter for added flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or until warm. Avoid overheating to prevent drying out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Sheet Cake contains roughly 250 calories, with 6g protein, 26g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (31% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 698mg per serving (30% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding a tablespoon of vinegar or lemon juice to a measuring cup and filling it up to the one-half cup mark with milk. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 5 tablespoons instead of 4. Additionally, incorporating chocolate chips into the batter before baking will add an extra layer of chocolate goodness.
Is it possible to freeze this cake?
Absolutely! You can freeze the cake either whole or in individual slices. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to three months. Thaw in the refrigerator before serving for the best 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).