Chocolate Cake Supreme
A rich and moist chocolate cake with nutty crunch, perfect for celebrations or indulgent desserts, appealing to chocolate lovers and those craving a homemade treat.
Ingredients
Instructions
- Combine and beat the sour milk, sugar, baking powder, shortening, egg, and baking soda.
- Add flour, cocoa, nuts, and flavoring; beat until well mixed.
- Combine boiling water with baking soda in a separate bowl.
- Mix the boiling water and baking soda mixture into the batter.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Add nuts by hand on top of the batter.
- Bake at 350°F for 40 minutes, or in two 9-inch round pans for 30 to 35 minutes.
- Do not overbake; cake will be moist but should be cooked through.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the sour milk with buttermilk or yogurt if needed. To enhance the cake's texture, fold in crushed nuts gently before pouring into the pan. If you prefer a moister cake, try adding an extra overripe banana for a natural sweetness. Remember to check for doneness with a toothpick.
Serving Suggestions
Serve the Chocolate Cake Supreme with a dollop of whipped cream or vanilla ice cream for a delightful treat. It pairs beautifully with a cup of coffee or a glass of cold milk. For an added twist, drizzle a warm chocolate sauce over each slice. This cake also makes a great base for layered desserts, so consider using it in a Quick Bread Pudding for a unique twist.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake Supreme contains roughly 36 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 479mg per serving (21% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use whole wheat flour for a healthier option. Just keep in mind that whole wheat flour may make the cake denser, so consider adding a bit more liquid to the batter.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, replace the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper structure. Additionally, check that your baking powder is gluten-free, as some brands may contain gluten.
What can I use instead of shortening?
You can substitute shortening with unsalted butter or coconut oil in equal amounts. Both alternatives will provide a different flavor and texture, with butter giving a richer taste and coconut oil adding a subtle coconut flavor. Just ensure that the butter is softened before mixing.
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).