Chocolate Jumbo Cake
Indulge in this moist, rich chocolate jumbo cake featuring deep cocoa flavors and a tender crumb. Perfect for celebrations or dessert lovers, it offers a satisfying sweetness with a hint of rustic charm. Its generous size makes it ideal for sharing among family and friends.
Ingredients
Instructions
- Mix flour, sugar, cocoa, soda, and salt in a large bowl.
- Add Wesson oil, vinegar, and water to the dry ingredients.
- Mix thoroughly until well combined.
- Pour the batter into a greased 9 x 12-inch baking pan.
- Bake in a preheated oven at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a cup of chocolate chips to the batter. If you want to make this cake vegan, substitute the Wesson oil with an equal amount of applesauce and use a plant-based milk instead of water. You can also replace the vinegar with lemon juice for a similar effect.
Serving Suggestions
Serve the chocolate jumbo cake with a dusting of powdered sugar or a scoop of vanilla ice cream for a delicious contrast. It pairs beautifully with Granny Comer'S Fried Apples for a comforting dessert experience. You can also top it with whipped cream and fresh berries for an elegant touch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 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 about 5 minutes, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Jumbo Cake contains roughly 165 calories, with 3g protein, 34g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may turn out denser. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
What can I use as a substitute for cocoa powder?
If you don't have cocoa powder, you can use unsweetened carob powder as a substitute. However, keep in mind that the flavor will differ slightly, resulting in a sweeter cake. Adjust the sugar accordingly if needed.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, bake it a few more minutes and check again.
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).