Gramma'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers and those craving a classic dessert.
Ingredients
Instructions
- Cream butter, Crisco, sugar, eggs, and vanilla together until light and fluffy.
- Combine cocoa, baking powder, baking soda, plain flour, and salt in a separate bowl.
- Add the dry ingredients alternately with 1 3/4 cups of milk to the creamed mixture, mixing well after each addition.
- Pour the batter into a greased 9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with unsweetened applesauce or yogurt. If you prefer a lighter cake, you can replace some of the all-purpose flour with cake flour. Ensure the butter and Crisco are at room temperature for easier creaming. Sifting the cocoa and flour can also help achieve a smoother batter.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Consider serving it alongside a fresh fruit salad or a side of Potluck Pasta Salad for a delightful balance. Drizzle with chocolate sauce or sprinkle with powdered sugar for added presentation.
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, place slices in the microwave for 10-15 seconds or until warmed through, but avoid overheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Gramma'S Chocolate Cake contains roughly 1113 calories, with 2g protein, 28g carbohydrates, and 107g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1497mg per serving (65% 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 butter and Crisco?
Yes, you can substitute both with vegetable oil or coconut oil for a different flavor and texture. Keep in mind that using oil may result in a slightly denser cake. Adjust the quantity as needed, since oil is 100% fat compared to the butter and Crisco mixture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped at room temperature. For longer storage, freeze the cake layers. Just ensure they are completely cooled before wrapping in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
What can I use if I don’t have cocoa powder?
If you run out of cocoa powder, you can use carob powder as a substitute, though it will impart a different flavor. Alternatively, for a lighter cake, you could use a chocolate cake mix, adjusting the wet ingredients accordingly to maintain the right batter consistency.
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).