Mom'S Chocolate Cake
A rich, moist chocolate cake with a classic flavor, perfect for celebrations or family gatherings, offering a tender crumb and deep chocolate taste.
Ingredients
Instructions
- Place ingredients in a bowl in the order given: eggs, salt, shortening or oil, sifted flour, sour milk, vanilla, soda, sugar, hot water, baking powder.
- Do not mix until all ingredients have been added.
- Then mix well until the batter is smooth.
- Pour the batter into prepared pans.
- Bake at 350°F (175°C) until done, approximately 30 minutes.
- Allow to cool before frosting or serving.
Tips & Substitutions
For an extra moist cake, consider using buttermilk instead of sour milk. If you don’t have shortening, vegetable oil can be used as a substitute. Be sure to sift your flour for a lighter texture. Mixing all the ingredients before stirring helps ensure an even distribution of the leavening agents, creating a better rise. For a richer flavor, add a tablespoon of cocoa powder.
Serving Suggestions
Serve this chocolate cake with a rich chocolate frosting or a simple dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful meal, consider serving it alongside a slice of Creamy Broccoli Potato Soup for a comforting combination.
Storage & Reheating
Once cooled, store leftover cake in an airtight container at room temperature for up to three days. To extend freshness, refrigerate for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Chocolate Cake contains roughly 293 calories, with 2g protein, 18g carbohydrates, and 20g fat.
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 sifted flour?
Yes, you can use all-purpose flour directly. However, sifting it before measuring can help remove lumps and aerate the flour, resulting in a lighter cake. If you're short on time, just use the flour as is, though the texture may be slightly denser.
What can I do if I don’t have sour milk?
If you don't have sour milk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes until it thickens slightly. This will give you a similar acidity that helps with leavening.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet with batter, it needs more time in the 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).