My Favorite "2 Of Everything" Cake
A rich, chocolatey cake with a moist texture and deep cocoa flavor, perfect for chocolate lovers and suitable for any celebration or casual gathering.
Ingredients
Instructions
- Melt the unsweetened chocolate with margarine.
- Measure and place in a sifter in a large mixing bowl the flour, sugar, and soda.
- Break the eggs into a measuring cup and add enough milk to make 2 cups, then add the vanilla.
- Add the melted margarine and chocolate mixture to the dry ingredients and mix until well blended.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 to 40 minutes or until done.
- Frost with Easy Frosting or your favorite frosting.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of unsweetened. If you want a lighter version, replace margarine with applesauce or Greek yogurt. To enhance the cake's moisture, add a teaspoon of vanilla extract to the wet ingredients. Be cautious not to overmix the batter, as it can lead to a denser cake. This cake pairs beautifully with Easy Frosting for a delightful finish.
Serving Suggestions
Serve this cake as a delightful dessert at family gatherings or celebrations. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. For a fun twist, try it alongside Very Easy Peanut Butter Cookies for a sweet treat buffet. Fresh berries on the side can add a refreshing contrast to the chocolate.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds until warm, or enjoy it cold straight from the fridge. Ensure to keep any frosting separate if you prefer to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite "2 Of Everything" Cake contains roughly 1082 calories, with 20g protein, 203g carbohydrates, and 16g fat. It is an excellent source of protein (40% of the Daily Value), iron (40% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 831mg 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 different types of flour for this cake?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though it may result in a denser texture. If gluten-free, use a gluten-free all-purpose blend, but be sure to check for suitable ratios as they may vary.
What can I do if I don't have unsweetened chocolate?
If unsweetened chocolate is unavailable, you can substitute it with cocoa powder. For every ounce of unsweetened chocolate, use 3 tablespoons of cocoa powder and add an extra tablespoon of fat, like vegetable oil or butter, to maintain the right consistency.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Baking times may vary depending on your oven, so start checking around the 35-minute mark to avoid 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).