Mrs. Ruth'S Cake
Mrs. Ruth's Cake is a rich, chocolate-flavored dessert featuring a moist texture and deep cocoa aroma. Its balanced sweetness and hint of cinnamon make it a delightful treat suitable for family gatherings or special occasions. Perfect for chocolate lovers seeking a nostalgic homemade cake.
Ingredients
Instructions
- Dissolve the cocoa in 1 cup hot water and mix well.
- Pour the batter into a greased and floured pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the chocolate flavor, try using Dutch-processed cocoa. Ensure your butter and shortening are at room temperature for easier mixing and a smoother batter.
Serving Suggestions
This cake is perfect on its own, but can be elevated with a dusting of powdered sugar or a scoop of vanilla ice cream on the side. It pairs beautifully with a cup of coffee or tea for a delightful afternoon snack. For a festive touch, consider serving it with a drizzle of chocolate sauce or fresh berries.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Ruth'S Cake contains roughly 409 calories, with 5g protein, 40g carbohydrates, and 23g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 3g of dietary fiber toward your daily target.
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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but keep in mind that it may result in a denser cake. For better texture, you might consider using half whole wheat and half plain flour.
What can I use instead of shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will work well, though using butter will add a richer flavor.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, consider adding an extra tablespoon of cocoa powder or incorporating chocolate chips into the batter. You could also serve it with a chocolate ganache frosting for a decadent touch.
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).