Chocolate "Wet" Cake
A rich and moist chocolate cake with a unique wet texture, featuring deep cocoa flavor and hints of cinnamon, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Combine sugar and flour in a large mixer bowl.
- Bring water, margarine, cocoa, Crisco, and shortening to a boil; pour over the sugar and flour mixture.
- Add remaining ingredients: eggs, buttermilk, cinnamon, and vanilla; mix well.
- Pour batter into a greased and floured 9 x 13-inch pan.
- Bake at 400°F for about 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the water with brewed coffee. If you don’t have buttermilk, you can create a substitute by adding 1/2 tablespoon of vinegar or lemon juice to regular milk. Ensure your margarine and shortening are at room temperature for easier mixing. This cake is deliciously moist, and can be paired with a dusting of powdered sugar or a drizzle of chocolate glaze.
Serving Suggestions
Serve the Chocolate 'Wet' Cake warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or a glass of cold milk. For a festive touch, consider serving it alongside Sleep 'N Bake Cookies for a delightful dessert spread.
Storage & Reheating
Store any leftover Chocolate 'Wet' Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, ensuring they remain moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate "Wet" Cake contains roughly 1056 calories, with 13g protein, 106g carbohydrates, and 60g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (26% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 595mg per serving (26% 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 all-purpose flour instead of sifted flour?
Yes, you can use all-purpose flour without sifting. However, sifting helps to aerate the flour and remove any lumps, which can result in a lighter cake. If you skip sifting, just be sure to stir the flour well before measuring.
What is the best way to know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Be careful not to overbake, as this can lead to a drier texture.
Can I freeze this cake?
Yes, you can freeze the Chocolate 'Wet' Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
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).