Meteracal Cake
Meteracal Cake is a rich, chocolate-flavored dessert with a moist texture, perfect for family gatherings or special occasions requiring a delicious homemade treat.
Ingredients
Instructions
- Melt oleo, water, and cocoa; bring to a boil.
- Pour the mixture over the dry ingredients, then add eggs, buttermilk, and vanilla.
- Put the batter in a greased cookie sheet with a lip around it.
- Bake at 350°F for about 15 to 20 minutes, checking for doneness.
- Remove from oven and ice.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Ensure you check the cake for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. This cake is perfect for beginners and pairs well with a scoop of vanilla ice cream.
Serving Suggestions
This Meteracal Cake is delicious on its own but can be elevated with a simple chocolate frosting or dusting of powdered sugar. Serve it alongside a scoop of ice cream or a dollop of whipped cream for a delightful dessert experience. It makes a great pairing with coffee or tea and is wonderful for gatherings or as a sweet treat after dinner.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to reheat it, simply warm individual slices in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Meteracal Cake contains roughly 483 calories, with 14g protein, 77g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (32% of the Daily Value), iron (30% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2007mg per serving (87% 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 flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if needed. Make sure the blend includes xanthan gum for better texture. Just keep in mind that the texture and taste may vary slightly.
What can I use instead of oleo or butter?
If you're looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. Both will work well in this recipe, providing a similar richness and moisture to the cake.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. 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.
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).