Lazy Crazy Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for satisfying sweet cravings and suitable for family gatherings or casual desserts.
Ingredients
Instructions
- Add ingredients in the order given; beat when all are added.
- Add vanilla last, plus 1 cup boiling water.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk, letting it sit for 5 minutes. Mixing the dry ingredients before adding the wet can help ensure a smoother batter. Be careful not to overbeat after adding the boiling water.
Serving Suggestions
This Lazy Crazy Chocolate Cake is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with chocolate sauce or sprinkle with powdered sugar. Serve it alongside a refreshing dessert like Grandma Orr'S Fruit Salad for a delightful contrast. Perfect for birthdays or casual gatherings!
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or until warmed through. You can also enjoy it cold, as the flavors deepen over time.
Nutrition & Diet Analysis (per serving)
Each serving of Lazy Crazy Chocolate Cake contains roughly 458 calories, with 7g protein, 36g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (48% of the Daily Value), vitamin C (30% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 840mg per serving (37% 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 oil instead of shortening?
Yes, you can substitute shortening with an equal amount of vegetable oil. However, using shortening will give the cake a slightly different texture, making it more tender. If you prefer a lighter cake, oil is a great option.
What can I use instead of sour milk?
If you don't have sour milk, a quick substitute is to mix 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and texture of sour milk in the recipe.
How can I tell if the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter, give it a few more minutes in the oven and check again.
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).