Mother'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for family gatherings or special occasions. Its tender crumb and classic taste make it a favorite among chocolate lovers, offering a nostalgic dessert that pairs well with a glass of milk or a scoop of ice cream.
Ingredients
Instructions
- Blend together sugar, egg, and shortening.
- Mix together sifted flour, baking powder, baking soda, and cocoa.
- Add the flour mixture and sour milk (buttermilk) to the sugar, egg, and shortening mixture.
- Add half a cup of boiling hot water and vanilla; the batter will be very thin.
- Pour the batter into a prepared pan.
- Bake at 325°F in a glass pan or at 350°F in an aluminum pan, for 25 to 30 minutes, until the cake tests done.
- For a 9 x 13-inch pan, double the recipe and bake for 35 to 40 minutes, or until done.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have sour milk or buttermilk, you can sour regular milk by adding a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Keep an eye on the baking time; oven temperatures can vary, so check for doneness a few minutes early.
Serving Suggestions
Serve this chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or a glass of cold milk. For a festive touch, consider adding chocolate frosting or fresh berries on top. This cake is perfect for birthdays or gatherings, alongside treats like Egg Macaroni Salad.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze the cake, wrapped tightly in plastic wrap and then aluminum foil, for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Chocolate Cake contains roughly 189 calories, with 5g protein, 32g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 878mg per serving (38% 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, but it may alter the texture slightly, making the cake denser. Consider mixing half whole wheat and half all-purpose flour for a lighter result while still adding some whole grain goodness.
What can I use if I don't have cocoa powder?
If you lack cocoa powder, you can use Dutch-processed cocoa for a similar taste, or use carob powder as a caffeine-free alternative. However, this will change the flavor profile, so keep that in mind when making substitutions.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick in the center. If it comes out clean or with just a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, bake for a few more minutes and check again.
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).