Jan'S Chocolate Cake
Decadent and moist chocolate cake with rich cocoa flavor, perfect for celebrations or satisfying a chocolate craving. The icing is quick and easy, made with butter, cocoa, and powdered sugar, adding a sweet finish. Suitable for chocolate lovers and special occasions alike.
Ingredients
Instructions
- Just before the cake is ready to come out of the oven, melt the butter and cocoa together.
- Add the powdered sugar, vanilla, and milk to the melted mixture.
- Mix in nuts if desired.
- Ice the hot cake with the cocoa and butter icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you're out of buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. Make sure to mix the batter just until combined to keep the cake tender. Adding chopped walnuts or pecans can enhance texture and flavor.
Serving Suggestions
Serve Jan's Chocolate Cake warm or at room temperature, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a side of Holiday Fruit Salad for a refreshing touch. For an extra indulgent experience, consider drizzling some chocolate sauce over the cake just before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, microwave a slice for about 15-20 seconds or warm it in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Chocolate Cake contains roughly 571 calories, with 8g protein, 90g carbohydrates, and 19g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, you can bake Jan's Chocolate Cake a day in advance. Just make sure to let it cool completely before storing it in an airtight container. The flavors often improve overnight, making it a great option for parties or gatherings.
What can I use instead of Crisco?
If you prefer not to use Crisco, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will maintain the moisture and richness of the cake while adding their own unique flavors.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).