Cheap But Good Chocolate Cake
A moist, rich chocolate cake with simple ingredients, perfect for satisfying sweet cravings and suitable for casual gatherings or family desserts.
Ingredients
Instructions
- Cream the sugar and Crisco together until well combined.
- Add eggs one at a time, beating well after each addition.
- Dissolve cocoa in warm water.
- Add the eggs, buttermilk, flour, soda, salt, dissolved cocoa, and vanilla to the creamed mixture, mixing thoroughly.
- Pour batter into two greased 9-inch pans.
- Bake at 350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a teaspoon of instant coffee granules to the dry ingredients. You can substitute vegetable oil for Crisco if preferred. For a lighter cake, separate the egg whites and beat them until stiff peaks form, then fold them into the batter at the end. This cake pairs beautifully with the rich frosting recipes found in many American recipes.
Serving Suggestions
Serve this chocolate cake with a dusting of powdered sugar or your favorite frosting for added sweetness. It pairs excellently with a scoop of vanilla ice cream for a delightful dessert experience. For a fun twist, serve alongside Peanut Butter Popcorn Balls for a sweet and salty combination.
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, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cheap But Good Chocolate Cake contains roughly 276 calories, with 6g protein, 48g carbohydrates, and 4g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (17% of the Daily Value), and iron (13% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour works perfectly fine in this recipe and will yield similar results. Just ensure it’s well-sifted to avoid any lumps in the batter.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, you can increase the cocoa powder to 6 tablespoons or add a cup of chocolate chips to the batter. This will create a richer taste 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).