Opal'S Chocolate Pecan Cake
Opal's Chocolate Pecan Cake is a rich, moist dessert featuring the deep flavors of cocoa and the crunch of pecans. Perfect for gatherings or special occasions, its tender crumb and luscious chocolate taste will satisfy any sweet tooth and impress guests with its homemade charm.
Ingredients
Instructions
- Sift together the self-rising flour, sugar, soda, and cinnamon and set aside.
- Combine cocoa, water, cooking oil, and butter in a saucepan and cook until it comes to a boil or melts.
- Mix the dry ingredients with the cooked mixture, stirring well.
- Add eggs, buttermilk, and vanilla to the batter and stir until smooth.
- Pour the batter into an oblong 9 x 13-inch pan and bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the cooking oil with melted coconut oil. If you prefer a dairy-free option, use almond milk or oat milk in place of buttermilk. To enhance the chocolate flavor, you can add a teaspoon of espresso powder to the dry ingredients. Make sure to sift the dry ingredients thoroughly to avoid lumps in your batter.
Serving Suggestions
This Chocolate Pecan Cake pairs beautifully with a scoop of vanilla ice cream for a delightful dessert. For an extra touch, top each slice with a dollop of whipped cream and a sprinkle of chopped pecans. It also makes a wonderful companion to coffee or tea, perfect for an afternoon snack or dessert after a hearty meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Opal'S Chocolate Pecan Cake contains roughly 314 calories, with 6g protein, 37g carbohydrates, and 16g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (16% of the Daily Value), and iron (14% of the Daily Value). It also contributes 5g 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 regular flour instead of self-rising flour?
Yes, if you don't have self-rising flour, you can use all-purpose flour and add 1 teaspoon of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help achieve the same rise in your cake.
Is it possible to add chocolate chips to this recipe?
Absolutely! Adding 1 cup of chocolate chips to the batter before baking can enhance the chocolate flavor and provide a delightful texture. Just fold them in gently after mixing the wet and dry ingredients.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend. Ensure that the blend contains a leavening agent, or add baking powder accordingly. This will help maintain the cake's texture while keeping it gluten-free.
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).