Mom'S No Work Cake
A rich, moist dark chocolate cake with a simple preparation that suits family gatherings or casual celebrations, topped with peanut butter frosting for added indulgence.
Ingredients
Instructions
- Put all ingredients into a bowl.
- Mix well with a mixer for 3 minutes.
- Pour the batter into a greased 9 x 13-inch pan or two 9-inch round pans.
- Bake at 350°F (175°C) for 1 hour.
- Check the cake after 40 minutes to prevent overbaking.
- Allow to cool and top with peanut butter frosting or icing.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a tablespoon of instant coffee granules to the batter. If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce for a vegetarian option. Mixing for 3 minutes ensures a well-blended batter, which is key for the cake's texture.
Serving Suggestions
Serve this cake with a generous layer of peanut butter frosting for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside Mary Kay's Gypsy Round-A-Layer Cake at gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to reheat, warm individual slices in the microwave for about 15-20 seconds, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S No Work Cake contains roughly 361 calories, with 3g protein, 29g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1020mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To improve the lightness, consider adding an extra teaspoon of baking powder.
What can I use if I don't have cocoa powder?
If you're out of cocoa powder, you can use carob powder as a substitute, though the flavor will be slightly different. You could also try using melted dark chocolate, using about 4 ounces for every 3/4 cup of cocoa powder.
How do I know when the cake is done?
To check if the cake is done, insert a toothpick in the center; it should come out clean or with a few moist crumbs. Remember to check around the 40-minute mark to prevent overbaking.
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).