Preacher'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, topped with smooth chocolate icing. Perfect for celebrations, gatherings, or whenever a decadent dessert is needed.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 9 x 13-inch cake pan.
- Beat together sugar, brown sugar, oleo, and eggs.
- Stir in sour milk.
- Combine dry ingredients and stir into sugar mixture.
- Stir in vanilla.
- Pour boiling water over batter and stir in.
- Pour batter into the prepared baking pan.
- Bake for 20 to 25 minutes.
- Ice with chocolate icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can make a substitute by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. Be careful not to overmix the batter after adding boiling water, as this can affect the cake's texture.
Serving Suggestions
This decadent chocolate cake can be served plain or dressed up with Chocolate Peanut Butter Frosting for a delightful twist. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a complete dessert experience, consider serving it alongside Mandy'S Brown Sugar Rounds for added texture and flavor.
Storage & Reheating
Store any leftover 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 10-15 seconds, or until warmed through; serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.
Nutrition & Diet Analysis (per serving)
Each serving of Preacher'S Chocolate Cake contains roughly 142 calories, with 2g protein, 27g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 629mg per serving (27% 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 a different type of fat instead of oleo?
Yes, you can substitute oleo with unsalted butter or margarine in equal amounts. This will give the cake a slightly different flavor profile but will still yield a moist and delicious result.
What can I use if I don't have boiling water?
If you don't have boiling water, you can use very hot water straight from the tap or heat water in the microwave until it is near boiling. The key is to ensure that the water is hot enough to help dissolve the cocoa powder and create a smooth batter.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add chocolate chips to the batter before baking. Additionally, consider increasing the cocoa powder to 3/4 cup for a more intense chocolate taste. Just be cautious not to alter other liquid ingredients.
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).