Maryhelen'S Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, topped with a classic brown sugar frosting—perfect for celebrations or satisfying chocolate cravings.
Ingredients
Instructions
- Slowly add sugar to Crisco and cream until light.
- Add salt and vanilla to the creamed mixture.
- Combine 1/3 cup water and cocoa; beat into the mixture.
- Gradually add flour, alternating with 1 cup water, mixing well.
- Beat egg whites to soft peaks, then slowly add 3/4 cup sugar until stiff peaks form.
- Fold meringue into the batter gently.
- Combine baking soda and 1/3 cup cold water; stir well to dissolve.
- Stir the baking soda mixture into the batter and mix thoroughly.
- Pour batter into a greased and floured 9 x 13-inch cake pan.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Allow the cake to cool completely before frosting with Brown Sugar Frosting.
Tips & Substitutions
For a lighter texture, ensure you beat the egg whites to stiff peaks before folding them into the batter. If you’re out of Crisco, unsalted butter can be a suitable substitute. When adding cocoa, use Dutch-processed cocoa for a deeper flavor. Consider adding a pinch of espresso powder to enhance the chocolate taste.
Serving Suggestions
This rich chocolate cake pairs beautifully with Brown Sugar Frosting for a decadent treat. Serve it alongside a scoop of vanilla ice cream or fresh berries for a delightful contrast. It’s perfect for celebrations or as a cozy dessert after dinner. For an extra touch, dust with powdered sugar before serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Maryhelen'S Chocolate Cake contains roughly 328 calories, with 12g protein, 50g carbohydrates, and 4g fat. It is an excellent source of iron (24% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1062mg per serving (46% 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 eggs instead of just egg whites?
While you can use whole eggs, using only egg whites helps achieve a lighter, fluffier cake. The egg whites add volume without the fat from the yolks, giving you a more delicate texture. If you prefer a richer cake, you can experiment with whole eggs but adjust the baking time accordingly.
How can I tell 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 a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture. Start checking around the 35-minute mark for best results.
Can I make this cake ahead of time?
Yes, this chocolate cake can be made ahead of time. Bake it a day before your event, allow it to cool completely, and then store it covered in plastic wrap. Frost it just before serving for the best taste and texture. This also allows the flavors to meld beautifully.
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).