Glenna'S Chocolate Cake
A rich, moist chocolate cake filled with coconut and pecans, topped with marshmallow cream, perfect for celebrations and satisfying chocolate lovers of all ages.
Ingredients
Instructions
- Cream oleo, sugar, and cocoa together.
- Add eggs and vanilla; mix well.
- Add flour, coconut, and chopped pecans; beat for 2 minutes.
- Pour batter into a greased and floured 9 x 13 x 2 1/2-inch pan.
- Bake at 350°F for 35 to 40 minutes.
- While the cake is still hot, spread marshmallow cream evenly over the top.
Tips & Substitutions
For a richer flavor, consider using unsweetened chocolate instead of cocoa powder. If you prefer a nut-free version, simply omit the chopped pecans. Ensure your oleo is softened to room temperature for easy creaming with sugar. For an extra layer of flavor, add a pinch of salt to balance the sweetness. This cake is great for gatherings, reminiscent of classic American recipes.
Serving Suggestions
Serve this decadent chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or a glass of milk. For a festive touch, sprinkle some toasted coconut on top or serve alongside Grandma Bonvino'S Cookies(Biscotto Di Nonna) for a delightful cookie platter.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresher longer, you can refrigerate it for up to a week. If you want to reheat, microwave individual slices for about 15-20 seconds until warm, or place the whole cake in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Glenna'S Chocolate Cake contains roughly 508 calories, with 8g protein, 40g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and iron (20% of the Daily Value), and a good source of vitamin C and protein. It also contributes 10g of dietary fiber toward your daily target.
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 oleo?
Yes, you can substitute oleo with unsalted butter or margarine in equal amounts. Keep in mind that the flavor may slightly differ, but it will still yield a delicious cake. If using butter, ensure it is softened for easy mixing.
What can I use instead of marshmallow cream?
If you don't have marshmallow cream on hand, you can make a quick alternative by whipping together 1 cup of powdered sugar, 2 tablespoons of corn syrup, and 1 tablespoon of water until smooth. Spread it over the warm cake for a similar sweet topping.
Can this cake be frozen?
Absolutely! You can freeze the cake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator 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).