Marlys'S Quick And Easy Chocolate Cake
Decadent and moist chocolate cake with rich cocoa flavor, perfect for any celebration or a sweet treat to satisfy chocolate cravings. Easy to make and universally loved.
Ingredients
Instructions
- Bring the oleo, cocoa, and water to a boil on the stove.
- Using a hand mixer, add the remaining ingredients: flour, sugar, salt, buttermilk, baking soda, eggs, and vanilla, and mix until smooth.
- Pour the batter into a greased rectangular cake pan or two greased square pans.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Frost the cake while it is still hot.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the oleo is melted but not browned for the best texture. Adding a pinch of espresso powder can enhance the chocolate flavor without adding coffee taste.
Serving Suggestions
Serve this delightful chocolate cake warm, optionally topped with a dusting of powdered sugar or a scoop of vanilla ice cream for a decadent touch. It pairs beautifully with Cran-Scrumptious Punch for a refreshing contrast. Consider serving it alongside fruit or whipped cream for added texture and flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it can last up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Marlys'S Quick And Easy Chocolate Cake contains roughly 281 calories, with 4g protein, 23g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 899mg per serving (39% 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 make this cake ahead of time?
Yes, you can make the cake a day in advance. Just ensure it is completely cooled before wrapping it in plastic wrap or storing it in an airtight container. Frost it just before serving to keep the frosting fresh and appealing.
What can I use instead of oleo?
If you don't have oleo, you can substitute it with an equal amount of unsalted butter or margarine. The texture and flavor will remain similar, though using butter might give the cake a slightly richer taste.
Is it possible to make this cake gluten-free?
Absolutely! To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum, or use almond flour for a different flavor. Make sure all other ingredients are also gluten-free.
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).