Mephistol Cake
A rich, moist chocolate cake with crunchy pecan additions, perfect for celebrations or teatime, offering deep cocoa flavor and a tender crumb that appeals to all chocolate lovers.
Ingredients
Instructions
- Cream shortening, cocoa, and sugar together.
- Add the egg and beat well.
- Combine dry ingredients: flour, baking powder, soda, and salt.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla and chopped pecans.
- Pour batter into prepared cake pans and bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To ensure your Mephistol Cake turns out perfectly, make sure all ingredients are at room temperature before starting. If you don't have buttermilk, you can substitute it by mixing regular milk with a teaspoon of vinegar or lemon juice and letting it sit for a few minutes. For an extra chocolatey flavor, consider adding a bit more cocoa or using dark cocoa powder.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Aunt Virginia's Pumpkin Pie during holiday gatherings for a delightful dessert spread.
Storage & Reheating
Store any leftover Mephistol Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds or allow them to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mephistol Cake contains roughly 401 calories, with 11g protein, 60g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (38% of the Daily Value), and calcium (31% of the Daily Value). Note that it is relatively high in sodium, at 2514mg per serving (109% 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 a different type of fat instead of shortening?
Yes, you can substitute butter or margarine for shortening. However, this may slightly alter the texture and flavor of the cake, making it richer and more flavorful. Just ensure that the butter is softened to cream with the sugar effectively.
What can I use instead of pecans?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts or even omit the nuts entirely. For a crunchy texture, consider adding chocolate chips or dried fruit instead.
How do I know when the cake is done baking?
The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Keep an eye on the baking time, as it may vary depending on your oven.
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).