Great Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, topped with luscious chocolate icing and crunchy walnuts.
Ingredients
Instructions
- Mix all ingredients together until smooth.
- Pour batter into a greased tube pan.
- Bake at 350°F (175°C) for 45 to 50 minutes.
- Allow to cool, then ice with chocolate icing and sprinkle with chopped walnuts.
Tips & Substitutions
For a lighter cake, consider substituting half of the Crisco with unsweetened applesauce or Greek yogurt. Ensure your baking soda is fresh for the best rise. If you want a richer flavor, add an extra tablespoon of cocoa powder. This cake is versatile; try adding a teaspoon of espresso powder for an enhanced chocolate flavor or a pinch of cinnamon for warmth.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added texture, sprinkle it with chopped walnuts or serve alongside fresh berries. It also makes a delightful dessert for gatherings or celebrations, complementing other treats like Olivia'S Drop Sugar Cookies.
Storage & Reheating
Store leftover 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 it, wrap slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Great Chocolate Cake contains roughly 424 calories, with 9g protein, 82g carbohydrates, and 6g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (25% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1422mg per serving (62% 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 an equal amount of unsalted butter or coconut oil for a different flavor. However, using butter may result in a denser cake, while coconut oil will impart a subtle coconut flavor.
What can I use if I don't have canned cream?
If you don't have canned cream, you can replace it with heavy cream or whole milk mixed with a little bit of sour cream to achieve a similar richness. Alternatively, a non-dairy milk combined with a tablespoon of vinegar can also work.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
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).