Candy Cake
A rich, chocolatey cake with a moist crumb and tender texture, perfect for satisfying sweet cravings and suitable for family gatherings or casual dessert treats.
Ingredients
Instructions
- Mix sugar and flour in a large bowl.
- Put margarine, Crisco, cocoa, and water in a pan and let come to a boil.
- Remove from heat and pour into the flour and sugar mixture.
- Add buttermilk and eggs to the mixture; beat well.
- Sprinkle soda over the batter; mix well and add vanilla.
- Pour into a greased and floured 9x13 inch pan.
- Bake at 350 degrees Fahrenheit for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you're out of buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure your margarine and Crisco are at room temperature for easier mixing. This recipe can be easily doubled for a larger crowd.
Serving Suggestions
Candy Cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a drizzle of chocolate syrup. Pair it with a cup of coffee or tea for a delightful afternoon treat. For a fun twist, top it with Never-Fail 4 Minute Frosting for an extra layer of sweetness.
Storage & Reheating
Store leftover Candy Cake in an airtight container at room temperature for up to three days. If you'd like to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold as a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Cake contains roughly 235 calories, with 6g protein, 41g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g 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 a different type of fat instead of margarine and Crisco?
Yes, you can substitute butter for margarine and use coconut oil in place of Crisco. Keep in mind that this may alter the flavor slightly, but it will still yield a delicious cake.
What can I do if my cake is too dense?
If your Candy Cake turns out dense, it may be due to overmixing the batter or incorrect measurements. Make sure to measure ingredients accurately and mix just until combined to achieve a lighter texture.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in up to a cup of nuts or chocolate chips into the batter before pouring it into the pan. This adds texture and flavor, making the Candy Cake even more enjoyable.
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).