Grandma Mcmahon'S Chocolate Cake And Frosting
A rich, moist chocolate cake with deep cocoa flavor, perfect for family gatherings or celebrations, complemented by creamy frosting and classic homemade charm.
Ingredients
Instructions
- Mix sugar and eggs together until well combined.
- Add buttermilk and flour mixture alternately to the batter, ending with buttermilk.
- Melt the butter and unsweetened chocolate together until smooth.
- Add the melted chocolate and butter mixture to the batter.
- Beat the mixture well until smooth and fluffy.
- Pour the batter into a 13 x 9-inch greased pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For the best results, use room temperature ingredients, as this helps create a smoother batter. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift your flour and cocoa powder to avoid lumps in the batter. Consider adding a pinch of salt to balance the sweetness. This cake pairs beautifully with Grandma'S Pretty Stuff.
Serving Suggestions
Serve this chocolate cake plain or topped with your favorite frosting for a rich dessert. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, consider serving it alongside a slice of Fat-Free Spice Cake for a flavor contrast. It's perfect for birthdays or family gatherings.
Storage & Reheating
Once cooled, store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Mcmahon'S Chocolate Cake And Frosting contains roughly 1109 calories, with 18g protein, 174g carbohydrates, and 39g fat. It is an excellent source of iron (52% of the Daily Value), protein (37% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 603mg per serving (26% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes until it curdles slightly. This mimics the acidity of buttermilk and helps to create a tender cake.
What can I do if the cake is too dry?
If your cake turns out dry, it may be due to overbaking or too much flour. To prevent this, always check for doneness a few minutes before the suggested baking time. If you find yourself with a dry cake, consider serving it with a rich chocolate sauce or a scoop of ice cream to add moisture.
How can I make this recipe gluten-free?
You can easily make this chocolate cake gluten-free by replacing all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Also, check that your baking soda is gluten-free, as some brands may have cross-contamination. Adjust baking time as necessary.
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).