Mystery Cake(1935 Date On Marie Wilson'S Copy Of Recipe)
A rich and moist chocolate cake with hints of orange or vanilla, perfect for special occasions or everyday indulgence, appealing to chocolate and citrus lovers alike.
Ingredients
Instructions
- Cream shortening; add sugar and grated orange rind.
- Add beaten eggs to the mixture.
- Gradually add flour, salt, and baking powder, mixing well.
- Stir in milk and melted unsweetened chocolate until smooth.
- Pour batter into a greased cake pan and bake in a moderate oven until done.
Tips & Substitutions
For a lighter cake, consider substituting half of the shortening with applesauce or yogurt. If you don't have orange rind, vanilla extract works well. Ensure the butter is softened at room temperature for easier creaming. Mixing the dry ingredients separately before adding them to the wet ingredients helps prevent clumping. If desired, you can add chocolate chips for added flavor.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad for a refreshing balance. For a delightful twist, consider drizzling a chocolate glaze over the top or dusting it with powdered sugar. Browse more American recipes for additional dessert ideas.
Storage & Reheating
Store any leftover Mystery 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, place a slice in the microwave for 10-15 seconds, or warm it in the oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mystery Cake(1935 Date On Marie Wilson'S Copy Of Recipe) contains roughly 225 calories, with 3g protein, 38g carbohydrates, and 8g fat. It is an excellent source of vitamin C (43% of the Daily Value). Note that it is relatively high in sodium, at 995mg per serving (43% 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 use all-purpose flour instead of cake flour in this recipe. However, the texture may be slightly denser. For a lighter cake, consider sifting the all-purpose flour before measuring or adding an extra egg white to the batter.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just remember to frost or glaze it closer to serving time to maintain its freshness and presentation.
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).