Grandma Hendricks Chocolate Cake
A rich, moist chocolate cake with a tender crumb and deep cocoa flavor, perfect for family gatherings or special occasions that call for a homemade dessert.
Ingredients
Instructions
- Cream the shortening, sugar, and egg together.
- Sift flour, baking soda, and salt together.
- Pour hot boiling water into the cocoa to make a thin paste.
- Fill a cup with sweet milk.
- Add dry ingredients, alternating with cocoa liquid, to the wet mixture.
- Add vanilla and vinegar just before baking.
- Pour batter into a greased square cake pan.
- Bake at 350°F for about 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you don't have sweet milk, you can use regular milk mixed with a little sugar. When measuring the shortening, pack it into a cup for accuracy. Ensure your cocoa paste is smooth before adding it to the batter to avoid lumps. Also, remember to check for doneness with a toothpick; it should come out clean from the center.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle some powdered sugar on top before serving. It also goes well with a cup of coffee, enhancing the chocolate flavor and making it a delightful dessert. Consider serving it alongside Greatmaw'S Salad for a perfect meal balance.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake, wrapped well, for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Hendricks Chocolate Cake contains roughly 415 calories, with 0g protein, 3g carbohydrates, and 45g fat.
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 oil instead of shortening?
Yes, you can substitute vegetable oil for shortening in this recipe. Use about 3/4 cup of oil for every cup of shortening. However, keep in mind that this may alter the cake's texture slightly, making it denser.
What can I use instead of vinegar?
If you don't have vinegar, lemon juice is a great alternative. Use the same amount, as it will help enhance the cake's rise and provide the necessary acidity for the baking soda.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips can give extra bursts of chocolate flavor. Fold in about 1 cup of chocolate chips after combining the wet and dry ingredients, just before pouring the batter into the pan.
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).