Prize Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or special occasions, appealing to chocolate lovers seeking a classic, indulgent dessert.
Ingredients
Instructions
- Gradually add sugar to shortening; cream until light and fluffy.
- Blend in vanilla and cooled, melted chocolate.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, soda, and salt.
- Add to creamed mixture, alternately with milk, beating well after each addition.
- Pour batter into prepared pans and bake in a 350°F oven for 20 to 25 minutes.
- Frost to your liking.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don't have cake flour, you can make a substitute by using all-purpose flour and cornstarch. To ensure even baking, check your oven temperature with an oven thermometer and rotate the pans halfway through baking. This cake pairs wonderfully with Milk Chocolate Icing for a decadent finish.
Serving Suggestions
This Prize Chocolate Cake is delightful on its own but can be enhanced with fresh berries or a scoop of vanilla ice cream for a special treat. Serve it with a side of whipped cream or a drizzle of chocolate sauce for added indulgence. It also pairs beautifully with a strong cup of coffee or a glass of milk.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, let it come to room temperature or warm it briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Chocolate Cake contains roughly 471 calories, with 5g protein, 55g carbohydrates, and 24g fat. It is a good source of iron (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 711mg per serving (31% 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. Once cooled, wrap the layers tightly in plastic wrap and store them at room temperature. Just be sure to frost the cake on the day you plan to serve it for the freshest taste.
What can I use instead of sour milk?
If you don't have sour milk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly, then use it as directed in the recipe.
How do I know when the cake is done?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake.
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).