Ellen'S Chocolate Cake(No Milk)
A rich, moist chocolate cake with deep cocoa flavor, perfect for satisfying sweet cravings and suitable for both casual gatherings and special occasions.
Ingredients
Instructions
- Mix dry ingredients together in a bowl.
- Add liquids and blend until smooth.
- Pour the batter into an 8x8-inch or 9x9-inch pan.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients. If you want a fudgier texture, reduce the flour slightly or increase the cocoa. You can substitute vegetable oil for Crisco if preferred. Ensure all ingredients are at room temperature for better blending. This cake can be topped with frosting or dusted with powdered sugar for extra sweetness.
Serving Suggestions
Serve the chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a rich chocolate sauce or fresh berries. For an extra treat, consider serving it alongside Dirt Cups For Kids for a fun dessert spread, perfect for any occasion.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in an oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ellen'S Chocolate Cake(No Milk) contains roughly 137 calories, with 3g protein, 29g carbohydrates, and 2g fat. It is an excellent source of calcium (24% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2268mg per serving (99% 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 Crisco?
Yes, you can substitute Crisco with an equal amount of vegetable oil or melted butter. Both will work well and add a slightly different flavor to the cake. Just ensure the fat is at room temperature for best results.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap before storing. This helps retain moisture and flavor. Frost or serve with toppings just before serving.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains a binding agent like xanthan gum if your blend doesn’t already include it. This will help maintain the cake's 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).