E Z Wet Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for satisfying sweet cravings and ideal for casual gatherings or special occasions alike.
Ingredients
Instructions
- In a large bowl, combine sugar and flour.
- Add margarine, cocoa, oil, milk, buttermilk, vanilla, and beaten eggs to the bowl.
- Mix well until all ingredients are thoroughly combined.
- Pour the batter into a greased cake pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the cocoa with dark chocolate or espresso powder. If you don't have buttermilk, you can make a quick substitution by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure the margarine is softened for easy mixing, and don't overmix the batter to keep the cake light and fluffy. This cake can easily be made vegan by using flax eggs instead of regular eggs.
Serving Suggestions
This moist chocolate cake is delicious on its own but can be elevated with a simple frosting or dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a festive touch, consider serving it alongside Libby'S Cranberry Salad for a delightful contrast of flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to keep it fresh for even longer, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. To reheat, simply microwave a slice for about 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of E Z Wet Chocolate Cake contains roughly 861 calories, with 6g protein, 41g carbohydrates, and 74g fat. It is a good source of vitamin C (13% of the Daily Value), protein (11% of the Daily Value), and calcium (11% 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 tablespoon of baking powder and a pinch of salt for every cup of all-purpose flour to achieve the same leavening effect.
What can I use if I don't have margarine?
You can substitute margarine with an equal amount of unsalted butter or a plant-based butter alternative. If you're looking for a lower-fat option, unsweetened applesauce can also work, though it may slightly alter the cake's texture.
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. Keep an eye on it after 25 minutes as oven temperatures can vary, and avoid overbaking to maintain its moist texture.
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).