Chocolate Cake(22 Minute Cake)
A rich, moist chocolate cake with deep cocoa flavor, perfect for any celebration or dessert craving, appealing to chocolate lovers and those seeking a quick homemade treat.
Ingredients
Instructions
- Combine sugar and flour in a large bowl.
- Bring water, oleo, shortening, and cocoa to a boil; pour over the flour mixture.
- Add the remaining ingredients and blend well with a spoon.
- Pour batter into a greased and floured 13 x 9-inch pan.
- Bake at 400° for 22 minutes.
Tips & Substitutions
For a lighter cake, consider using half whole wheat flour and half all-purpose flour. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. To enhance the chocolate flavor, add a pinch of espresso powder. This cake also works well with a simple chocolate ganache or powdered sugar dusting on top, similar to our Best Ever Brownies.
Serving Suggestions
This chocolate cake is delicious on its own, but you can elevate it by serving it with whipped cream and fresh berries. It pairs beautifully with a cup of coffee or a glass of milk. For a fun twist, consider serving it alongside our American recipes like Banana Cream Pie for a delightful dessert spread.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds. For a warm treat, you can also serve it slightly warmed with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake(22 Minute Cake) contains roughly 689 calories, with 10g protein, 80g carbohydrates, and 30g fat. It is an excellent source of calcium (26% of the Daily Value) and protein (20% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1608mg per serving (70% 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 fat instead of shortening?
Yes, you can substitute shortening with additional butter or coconut oil for a richer flavor. Just keep in mind that the texture may vary slightly, as shortening typically creates a lighter cake.
What can I do if I don't have buttermilk?
You can easily make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes before using, and it will mimic the acidity of buttermilk.
Can I bake this in a different pan size?
Absolutely! If you use a smaller pan, the cake will need a longer baking time, while a larger pan will reduce the baking time. Just keep an eye on it and test for doneness with a toothpick.
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).