Chocolate Cake(Aunt Nettie'S)
A rich, moist chocolate cake featuring deep cocoa flavor, perfect for any celebration or chocolate craving, and suitable for family gatherings or special occasions.
Ingredients
Instructions
- Mix together the melted butter, sugar, egg, cocoa, milk, and flour.
- Put the batter into two round tins.
- Bake at 350°F for 20 minutes or less.
- Frost with chocolate frosting.
Tips & Substitutions
For a richer flavor, consider using dark chocolate cocoa powder instead of regular cocoa. If you need a dairy-free option, substitute the butter with coconut oil and the milk with almond or oat milk. Ensure you mix the batter just until combined to avoid a dense cake. For added texture, fold in some chopped nuts or chocolate chips.
Serving Suggestions
Serve the cake with a scoop of vanilla ice cream for a delightful contrast to the chocolate. Fresh berries, such as raspberries or strawberries, can add a refreshing touch. For a festive twist, drizzle some caramel sauce on top or pair it with the Pina Colada Shake (Low Calorie) for a tropical theme.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, and it will last for about a week. To reheat, place a slice in the microwave for about 10-15 seconds, or warm it in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake(Aunt Nettie'S) contains roughly 673 calories, with 6g protein, 57g carbohydrates, and 49g fat. It is an excellent source of vitamin C (39% of the Daily Value) and calcium (30% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 576mg per serving (25% 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 make this cake ahead of time?
Yes, this chocolate cake can be made a day in advance. Just ensure it cools completely before wrapping it in plastic wrap or placing it in an airtight container. Frost it just before serving to keep the frosting fresh and avoid sogginess.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will help keep the cake moist while also adding a slight sweetness.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake.
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).