Old Timey Chocolate Cake
Old Timey Chocolate Cake offers a moist, flavorful treat with rich cocoa and vanilla notes, perfect for nostalgic gatherings or comforting desserts.
Ingredients
Instructions
- Mix the ingredients together and pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F until the cake is done.
Tips & Substitutions
For a richer flavor, consider adding a cup of chocolate chips to the batter. If you don't have margarine, unsalted butter works well as a substitute. You can also use Greek yogurt in place of sour cream for a healthier twist. Make sure to mix the batter thoroughly to avoid lumps, and don't overmix to keep the cake light and fluffy.
Serving Suggestions
Serve this Old Timey Chocolate Cake with a scoop of vanilla ice cream on the side for a delightful contrast of flavors. It pairs beautifully with a dollop of whipped cream and fresh berries. For an added treat, consider drizzling a chocolate ganache over the top. This cake is perfect for family gatherings or as a sweet ending to a meal, such as with Deep South Ovenly Chicken.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. For longer storage, you can freeze slices in an airtight container for up to three months. To reheat, simply let it come to room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Timey Chocolate Cake contains roughly 600 calories, with 6g protein, 25g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and iron (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 480mg per serving (21% 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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just be sure to store it properly in the refrigerator to keep it fresh. When ready to serve, let it come to room temperature or warm it slightly in the microwave.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream in this recipe. It will provide a similar tangy flavor and creamy texture. You can also use buttermilk if you have it on hand, which will add moisture to the cake.
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 clinging to it, the cake is ready. If the toothpick comes out wet with batter, it needs more time in the oven.
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).