No Muss - No Fuss Chocolate Cake
A rich, moist chocolate cake with a simple no-fuss approach, perfect for quick desserts and satisfying chocolate cravings for any home baker.
Ingredients
Instructions
- In a greased and floured 9 x 9-inch square pan, mix flour, sugar, cocoa, baking soda, salt, and vanilla.
- Add cold water, vinegar, and melted shortening to the dry ingredients and mix until smooth.
- Bake at 350°F (175°C) for 20 to 25 minutes.
- Frost the cake once cooled and serve.
Tips & Substitutions
For a richer flavor, substitute half of the flour with almond flour or add a touch of espresso powder to enhance the chocolate. If you're out of shortening, melted butter works well too. Ensure all ingredients are at room temperature for better mixing. To prevent overbaking, check for doneness a few minutes early. This cake is remarkably simple and embodies the essence of American recipes.
Serving Suggestions
Serve this delightful chocolate cake plain or topped with your favorite frosting. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Consider serving alongside Aunt Marie's Fruit Tortillas for a delightful contrast of flavors and textures.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month. To reheat, simply thaw at room temperature or microwave briefly until warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of No Muss - No Fuss Chocolate Cake contains roughly 161 calories, with 4g protein, 30g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 800mg per serving (35% 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 use whole wheat flour, but it may result in a denser cake. For best results, consider using half whole wheat and half all-purpose flour to retain some lightness while adding nutritional value.
What kind of frosting works best with this cake?
A simple chocolate buttercream or cream cheese frosting complements the cake beautifully. For a lighter option, try a whipped cream topping or a dusting of powdered sugar to keep it simple and elegant.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum for better structure, ensuring to follow the package instructions for proportions.
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).