Jane'S Cake
A moist, chocolate-flavored cake with hints of vanilla and buttermilk, perfect for special occasions or casual gatherings, appealing to chocolate lovers and dessert enthusiasts.
Ingredients
Instructions
- Sift together sugar, flour, soda, cocoa, and salt.
- Add buttermilk, melted shortening, unbeaten egg, and vanilla. Beat well until smooth.
- Pour the batter into a greased tube pan.
- Bake in a 350°F oven for about 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee granules to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to sift the dry ingredients well to avoid lumps and ensure a light texture. This cake can also be adapted with different flavors like almond extract instead of vanilla.
Serving Suggestions
Serve Jane's Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with a fresh Fruit Cocktail Cake With Topping for a varied dessert platter. You can also dust it with powdered sugar or drizzle chocolate ganache over the top for added indulgence.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and place it in the refrigerator for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in an oven at 300°F for about 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jane'S Cake contains roughly 967 calories, with 18g protein, 159g carbohydrates, and 16g fat. It is an excellent source of iron (39% of the Daily Value), protein (37% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1089mg per serving (47% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. However, for a lighter texture, consider sifting it before measuring. If you want a more cake-like crumb, you might also try substituting 1-2 tablespoons of flour with cornstarch to mimic cake flour's properties.
What can I do if the cake is too dry?
If the cake turns out dry, it could be due to overbaking. Ensure you check for doneness a few minutes before the suggested baking time. You can also add a simple syrup made of equal parts sugar and water, brushed over the cooled cake, to add moisture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for better structure. Keep an eye on the baking time, as gluten-free cakes may bake slightly faster or slower.
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).