Mary Ann Cake
Mary Ann Cake is a rich, chocolate-flavored dessert with a hint of banana, perfect for family gatherings or special occasions. Its moist texture and deep cocoa taste make it a favorite among chocolate lovers. The cake is simple to prepare and offers a delightful combination of flavors that everyone will enjoy.
Ingredients
Instructions
- Cream the sugar and shortening until well combined.
- Add the beaten eggs, cocoa, soda, and salt; mix thoroughly.
- Gradually sift in the flour and sour milk, alternating additions.
- Add hot water and banana flavoring; mix well.
- Pour batter into a greased cake pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can make a quick substitute by adding 1 tablespoon of vinegar to regular milk and letting it sit for 5 minutes. Be sure to mix the batter gently when adding the flour to avoid a dense cake. This cake pairs beautifully with Delicious Pecan Pie.
Serving Suggestions
Serve the Mary Ann Cake with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful contrast. It pairs well with coffee or tea and can be enjoyed as a dessert or a sweet snack. For a festive touch, serve alongside Christmas Crunch for a fun treat combination.
Storage & Reheating
Store any leftover Mary Ann Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Ann Cake contains roughly 783 calories, with 3g protein, 24g carbohydrates, and 77g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 995mg per serving (43% 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 regular milk instead of sour milk?
Yes, you can use regular milk by adding 1 tablespoon of vinegar or lemon juice to it and letting it sit for a few minutes to curdle slightly. This will mimic the tanginess of sour milk and work well in the recipe.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both will add richness and flavor to the cake, although the texture may vary slightly.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 3/4 cup and reduce the flour proportionately. Additionally, adding chocolate chips to the batter will provide extra bursts of chocolate in every bite.
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).