Ice Water Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, topped with chocolate or vanilla icing for extra sweetness.
Ingredients
Instructions
- Cream the shortening, sugar, and vanilla until fluffy.
- Add eggs and continue beating until light and fluffy.
- Sift together flour, cocoa, baking soda, and salt.
- Beat the dry ingredients and creamed mixture alternately with 1 1/2 cups ice water.
- Grease and flour a 13 x 9 x 2-inch pan.
- Pour batter into the prepared pan.
- Bake at 350°F for 40 to 50 minutes.
- Allow to cool before frosting with chocolate or vanilla icing and serving.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar thoroughly until fluffy. You can substitute half the shortening with unsweetened applesauce for a healthier option. If you don't have cake flour, you can make your own by combining all-purpose flour with cornstarch. This cake is simple to frost with chocolate or vanilla icing, enhancing its rich flavor.
Serving Suggestions
Serve this delightful Ice Water Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. It pairs beautifully with *No Frost Oatmeal Cake* for a dessert spread. Consider adding fresh berries or a drizzle of chocolate sauce on top for an extra touch of flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, microwave individual slices for 10-15 seconds or enjoy at room temperature. This cake holds its moisture well, making it a great choice for leftovers.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Water Chocolate Cake contains roughly 247 calories, with 2g protein, 29g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 532mg per serving (23% 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 shortening?
Yes, you can substitute butter or margarine for shortening, but keep in mind that it may change the texture slightly. Butter will give a richer flavor, while margarine can help keep it lighter. Just ensure it's at room temperature for easier creaming with sugar.
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. If it has wet batter on it, bake for an additional 5-10 minutes and recheck.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving to maintain the best texture and flavor.
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).