Oh And Ah Cake
A rich, moist chocolate cake with a hint of red color, perfect for celebrations or satisfying chocolate cravings with its deep flavor and tender crumb.
Ingredients
Instructions
- Melt the chocolate in hot water with red food coloring and baking soda. Stir and set aside.
- Cream together the sugar, shortening, eggs, and salt until fluffy.
- Add the flour and sour cream alternately, in thirds, to the creamed mixture.
- Add the chocolate mixture and beat at medium speed for 2 minutes.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the creamed mixture. If you don't have shortening, unsalted butter can be used as a substitute. Make sure the baking chocolate is fully melted before mixing to avoid lumps. For a fun twist, try adding chocolate chips or nuts for added texture, similar to Almond Brickle Cookies.
Serving Suggestions
Serve the Oh And Ah Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously indulgent dessert. It pairs beautifully with Cream Of Fresh Tomato Soup for a unique meal experience. Consider garnishing with fresh berries or a dusting of powdered sugar for an elegant presentation.
Storage & Reheating
Store leftover Oh And Ah Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Oh And Ah Cake contains roughly 448 calories, with 2g protein, 19g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 702mg per serving (31% 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 cocoa powder instead of baking chocolate?
Yes, you can substitute 3 tablespoons of cocoa powder mixed with 1 tablespoon of vegetable oil for each ounce of baking chocolate. This will give you a similar chocolate flavor, but ensure to adjust the liquid content accordingly.
What should I do if I don't have cake flour?
If you don't have cake flour, you can make a substitute by measuring 2 cups of all-purpose flour and removing 4 tablespoons. Then, add 4 tablespoons of cornstarch and whisk together. This mixture will mimic the softness of cake flour.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add 1/2 cup of cocoa powder to the dry ingredients. Additionally, consider using chocolate frosting bars to top the cake after baking for an extra layer of chocolatey goodness.
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).