Mrs. Bailey'S Chocolate Cake
Rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or casual gatherings, appealing to chocolate lovers seeking a classic homemade dessert.
Ingredients
Instructions
- Cream together the sugar and shortening.
- Add the eggs, cocoa, sour milk, baking soda, baking powder, vanilla, and a pinch of salt; mix well.
- Gradually add the flour, mixing until smooth.
- When the batter is completely mixed, stir in 1 cup boiling water.
- Pour the batter into a greased 9 x 13-inch pan or two 9-inch pans.
- Bake at 360°F (182°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa. If you don't have sour milk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure that all ingredients are at room temperature for better mixing. Stir in chocolate chips or nuts for added texture and flavor.
Serving Suggestions
This chocolate cake pairs beautifully with Creamy Vanilla Frosting for a classic touch. It’s perfect as a dessert on its own or served alongside Coffee or Tea for a delightful afternoon treat. Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it will last for about a week. To reheat, warm slices in the microwave for 10-15 seconds or serve at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Bailey'S Chocolate Cake contains roughly 528 calories, with 9g protein, 102g carbohydrates, and 5g fat. It is an excellent source of iron (33% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 824mg per serving (36% 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 all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour in a pinch. However, for the best texture, use cake flour, which has less protein and results in a softer cake. If using all-purpose flour, consider sifting it to help mimic the lighter texture.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 3/4 cup and add chocolate chips to the batter. Additionally, serving it with a rich chocolate glaze can elevate the overall chocolate experience.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. Make sure to check for doneness a few minutes before the suggested baking time. If you have a dry cake, consider serving it with a drizzle of chocolate syrup or a scoop of ice cream to add moisture.
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).