Peggy'S Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for family gatherings and celebrations, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Mix the sugar and flour; set aside.
- Mix the oleo, oil, water and cocoa; bring to a boil, then add the flour and sugar mixture.
- Beat in the eggs, soda, vanilla, and buttermilk; mix well.
- Pour into a 9 x 13-inch pan.
- Bake for 30 to 40 minutes at 350°F.
- Add topping.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Always ensure your ingredients are at room temperature for better incorporation. To enhance moisture, consider adding a bit of coffee to the water.
Serving Suggestions
This cake is delightful served warm or at room temperature. Top with a simple chocolate ganache or a dusting of powdered sugar for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it alongside a slice of Heather's Pie for a dessert spread.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate for up to a week. When reheating, microwave slices for 10-15 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Chocolate Cake contains roughly 267 calories, with 4g protein, 20g carbohydrates, and 14g fat. It is a good source of dietary fiber (15% of the Daily Value) and iron (10% of the Daily Value). It also contributes 4g 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 a different type of oil in this recipe?
Yes, you can substitute canola or vegetable oil for the oil. Olive oil can also work, but it may impart a slight flavor. Just ensure the oil you use has a neutral taste to keep the chocolate flavor front and center.
What can I use instead of oleo?
If you don't have oleo (margarine), you can substitute it with unsalted butter or a plant-based butter alternative. The consistency will remain similar, ensuring your cake comes out moist and delicious.
Can this cake be made ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. This allows the flavors to meld beautifully. Just be sure to add any frosting or toppings just before serving to maintain freshness.
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).