Mary Joiner'S Chocolate Layer Cake
A rich, moist chocolate layer cake with sweet vanilla flavor, perfect for celebrations or dessert lovers seeking a classic, indulgent treat with multiple layers and smooth chocolate icing.
Ingredients
Instructions
- Cream sugar and Crisco oil together.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour.
- Stir in vanilla extract.
- Pour 4 tablespoons of batter into each prepared cake pan.
- Bake just until the layers are dry but not browned.
- Allow layers to cool before icing with Chocolate Icing.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in the batter. If you don’t have Crisco, vegetable oil is a good substitute. Make sure your eggs are at room temperature for better incorporation. To ensure even baking, rotate the cake pans halfway through the baking time. Be careful not to overmix when adding dry ingredients to avoid a dense cake.
Serving Suggestions
This chocolate layer cake pairs beautifully with a rich chocolate icing. Serve it with a scoop of vanilla ice cream or fresh berries for a delightful contrast. For a festive touch, consider dusting the top with powdered sugar or cocoa powder. It also makes a great companion for a cup of coffee or tea, enhancing your dessert experience.
Storage & Reheating
Once cooled, wrap the layers tightly in plastic wrap and store in the refrigerator for up to a week, or freeze for up to three months. If you freeze the cake, allow it to thaw in the refrigerator overnight before icing. For reheating, place slices in the microwave for 10-15 seconds to enjoy the cake warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Joiner'S Chocolate Layer Cake contains roughly 314 calories, with 3g protein, 39g carbohydrates, and 0g fat. It is a good source of iron (15% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1016mg per serving (44% 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 all-purpose flour instead of cake flour?
While you can use all-purpose flour, the texture may not be as light and fluffy as when using cake flour. To mimic cake flour, you can substitute 1 cup of all-purpose flour with 2 tablespoons removed and replaced with cornstarch. Sift it to achieve a similar consistency.
How do I know when the cake layers are done baking?
The cake layers are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. They should feel springy to the touch. Keep an eye on them to ensure they don’t brown too much; you want them dry but not overbaked.
What type of icing works best with this cake?
A classic chocolate buttercream icing complements this cake perfectly. You can also consider a cream cheese icing for a tangy twist or even a ganache for a more decadent finish. Optionally, adding a hint of espresso powder to the icing can enhance the chocolate flavor.
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).