Excellent Moist Chocolate Flat Pan Cake
A rich, moist chocolate cake with a tender crumb and deep cocoa flavor, perfect for family gatherings or special occasions with easy-from-scratch ingredients.
Ingredients
Instructions
- Sift flour and sugar together.
- Bring oil, water, oleo or butter, and cocoa to a boil.
- Add buttermilk (with baking soda stirred in), eggs, and vanilla.
- Pour the hot mixture over the flour and sugar; stir all together.
- Grease and flour a 9 x 12-inch pan.
- Pour the batter into the prepared pan.
- Bake in a 350°F oven for 25 to 30 minutes.
- Cake will spring back when mashed a little.
- Icing can be poured over the cake while warm.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have buttermilk, you can create a substitute by mixing 1/2 cup of milk with a tablespoon of vinegar or lemon juice. Make sure to sift the flour and sugar thoroughly to avoid lumps, ensuring a smooth batter. This cake is also fantastic when topped with icing from the Chocolate Angel Strata Pie.
Serving Suggestions
Serve the cake warm or at room temperature, drizzled with a chocolate glaze or icing for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or fresh berries for a delightful contrast. For a more decadent treat, enjoy it alongside slices of Old Fashion Cheese Cake for a dessert spread that will impress your guests.
Storage & Reheating
Once cooled, store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate, where it will last for about a week. To reheat, simply place a slice in the microwave for 10-15 seconds. This cake retains its moisture well, even after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Excellent Moist Chocolate Flat Pan Cake contains roughly 145 calories, with 3g protein, 18g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 469mg per serving (20% 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 oil instead of Wesson oil?
Yes, you can substitute Wesson oil with any neutral oil like canola or vegetable oil. If you prefer a different flavor profile, coconut oil can also work well, but it may impart a slight coconut taste to the cake.
What should I do if my cake comes out too dry?
If your cake turns out dry, it may be due to overbaking. Always check for doneness a few minutes before the recommended baking time. To add moisture back, consider serving it with a drizzle of warm icing or a dollop of whipped cream to enhance its texture.
Can this recipe be made gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Make sure to add a binding agent like xanthan gum if your blend doesn't already contain it. This will help maintain the cake's structure while keeping it gluten-free.
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).