Julie'S Mazola Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for gatherings and dessert lovers seeking a simple, delicious treat with a tender crumb.
Ingredients
Instructions
- Mix dry ingredients: flour, sugar, cocoa, soda, and salt.
- Add wet ingredients: oil, vinegar, water, and vanilla; mix well.
- Pour batter into a greased 9 x 13-inch baking pan.
- Bake in a preheated oven at 325°F (160°C) for 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a cup of chopped nuts or chocolate chips to the batter. If you're out of cocoa, you can substitute with carob powder for a different taste. This cake is also adaptable; try using almond or coconut oil instead of vegetable oil for a unique twist. For vegan recipes, replace the vinegar with lemon juice and use a plant-based oil.
Serving Suggestions
Serve this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Sherbet Tropical Punch for a refreshing contrast. For a more festive touch, dust the top with powdered sugar or serve it alongside fresh berries.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place individual slices in the microwave for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Julie'S Mazola Cake contains roughly 2331 calories, with 22g protein, 92g carbohydrates, and 209g fat. It is an excellent source of dietary fiber (150% of the Daily Value), iron (104% of the Daily Value), and potassium (68% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1804mg per serving (78% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the texture may be denser. You might want to add a little extra water to balance the dryness of whole wheat flour.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Baking times can vary slightly depending on your oven, so keep an eye on it towards the end of the baking time.
Is this cake suitable for a gluten-free diet?
This recipe is not gluten-free as it contains all-purpose flour. However, you can use a gluten-free flour blend as a substitute. Make sure to check the blend's package for specific measurements and instructions to ensure proper results.
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).