Elsie'S Chocolate Cake
Rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or dessert lovers seeking a classic homemade treat with luscious frosting options.
Ingredients
Instructions
- Cream Crisco and sugars together.
- Beat in eggs one at a time.
- Add the cocoa mixture and vanilla.
- Alternately add flour and buttermilk, beating well after each addition.
- Pour batter into a greased and floured 12-inch pan.
- Bake at 350°F for 20 minutes.
- Increase oven temperature to 375°F.
- Bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
- Cool and frost as desired.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure your Crisco is at room temperature for easier creaming with the sugars. To add a touch of texture, fold in some chopped nuts or chocolate chips before baking.
Serving Suggestions
This luscious chocolate cake pairs beautifully with a rich chocolate frosting or a light whipped cream topping. Consider serving it alongside a scoop of ice cream for an indulgent dessert. It also complements a cup of coffee or a glass of milk perfectly. For a festive twist, enjoy it with fresh berries or a drizzle of raspberry sauce.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for 10-15 seconds, or enjoy it cold. For a warm treat, consider serving it with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Elsie'S Chocolate Cake contains roughly 327 calories, with 7g protein, 63g carbohydrates, and 3g fat. It is a good source of iron (15% of the Daily Value) and protein (13% 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 unsalted butter or coconut oil for a different flavor profile. Keep in mind that butter will give the cake a richer taste, while coconut oil will impart a subtle coconut flavor. Just ensure that whichever fat you choose is softened to room temperature for proper mixing.
How can I make this cake gluten-free?
To make Elsie's Chocolate Cake gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add a small amount to help with the cake's structure. This will allow you to enjoy a deliciously moist cake without gluten.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it’s often due to overmixing or underbaking. Make sure to mix the batter just until combined and check for doneness with a toothpick. If it comes out clean, the cake is ready. Ensure your oven temperature is accurate, as an oven that’s too cool can also lead to sinking.
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).