Good And Fast Chocolate Cake(Less Than 30 Minutes)
A rich and speedy chocolate cake with a fudgy frosting that comes together in under 30 minutes, perfect for satisfying chocolate cravings quickly and effortlessly.
Ingredients
Instructions
- Bake the cake until done, then remove from oven.
- While the cake is baking, melt oleo, cocoa, and milk in the same saucepan used for mixing.
- Bring the mixture to a boil, then add powdered sugar, chopped pecans (if using), and salt.
- Mix well until smooth and glossy.
- Pour the hot icing over the hot cake immediately after removing from oven.
- Cover the cake and icing to allow the topping to set.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. To save time, pre-measure all dry ingredients and have your eggs out at room temperature. This recipe is similar to Pam'S Cake, known for its quick preparation and delicious taste.
Serving Suggestions
Serve this chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with strawberry sauce or fresh berries for added freshness. This cake is perfect for celebrations, and for a delightful twist, enjoy it alongside a slice of Strawberry Brownie Cheesecake.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or place in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Good And Fast Chocolate Cake(Less Than 30 Minutes) contains roughly 873 calories, with 15g protein, 100g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (42% of the Daily Value), and potassium (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1190mg per serving (52% 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 slightly different flavor. Just keep in mind that the texture may vary slightly depending on the fat used, but both will work well for this cake.
What should I do if the icing is too thick?
If your icing turns out too thick, you can add a tablespoon of milk at a time while stirring until you reach your desired consistency. Make sure to do this while the icing is still warm, as it will be easier to adjust.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that all other ingredients, including cocoa and baking soda, are certified gluten-free to avoid any cross-contamination.
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).