Ole Timey Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- In a saucepan, mix water, cocoa, and shortening together and heat until the shortening melts.
- Add the remaining ingredients to the saucepan.
- Mix well until smooth.
- Pour the batter into a greased and floured 13 x 9-inch cake pan.
- Bake at 350°F (175°C) until the cake is done, about 30 minutes.
Tips & Substitutions
For an extra rich flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have shortening, you can substitute it with unsalted butter for a more buttery taste. Make sure to mix the batter thoroughly to avoid lumps, and consider sifting the dry ingredients for a lighter texture. This cake is great for special occasions or simply as a sweet treat alongside Patty Ann'S Oatmeal Cookies.
Serving Suggestions
This chocolate cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a festive touch, top it with fresh berries or a sprinkle of powdered sugar. It’s perfect for birthday parties or family gatherings, and it complements desserts like Rose'S Cookie Bars for a delightful dessert spread.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold for a fudgy texture. You can also serve it with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Ole Timey Chocolate Cake contains roughly 326 calories, with 5g protein, 45g carbohydrates, and 7g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To improve the texture, consider combining it with a bit of all-purpose flour or adding an extra tablespoon of milk to keep the cake moist.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use unsweetened applesauce, mashed bananas, or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg). These alternatives will help bind the ingredients while keeping the cake moist.
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. If it has wet batter on it, give it a few more minutes in the oven and check again. Baking times may vary slightly depending on your 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).