Salad Dressing Cake(Chocolate)
A moist, chocolaty cake with a surprising twist of salad dressing, perfect for those seeking a rich dessert with a subtle tang and smooth texture.
Ingredients
Instructions
- Mix together and sift the flour, soda, and cocoa.
- Add sugar, salad dressing, water, and vanilla.
- Mix and beat well until smooth.
- Pour batter into two greased and floured layer pans.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the salad dressing with mayonnaise for a creamier texture. Ensure the ingredients are at room temperature for better mixing. If you prefer a sweeter cake, increase the sugar by 1/4 cup. This cake is versatile and pairs beautifully with a simple fruit glaze.
Serving Suggestions
Serve this chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. Fresh berries or a drizzle of chocolate syrup also enhance the presentation and flavor. It pairs perfectly with coffee or a glass of milk. For a special occasion, consider serving it alongside Sal'S Pickled Beets for a unique flavor combination.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate, which will extend freshness for about a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or until just warmed through to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Salad Dressing Cake(Chocolate) contains roughly 648 calories, with 19g protein, 108g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (98% of the Daily Value), iron (69% of the Daily Value), and vitamin C (49% of the Daily Value). It also contributes 27g 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 in this recipe. However, the cake may have a denser texture. To maintain moisture, consider adding an extra tablespoon of water or salad dressing. It’s a great way to add some whole grains to your dessert!
What can I do if I don't have salad dressing?
If you don't have salad dressing, mayonnaise is an excellent substitute that will keep the cake moist. Alternatively, you can use a neutral oil like canola or vegetable oil, combined with a little bit of yogurt or sour cream for added creaminess. Just ensure the total liquid content remains similar to the original recipe.
How can I make this recipe vegan?
To make this cake vegan, replace the salad dressing with a vegan mayonnaise or a combination of unsweetened applesauce and oil. Use a plant-based milk instead of water, and ensure the cocoa powder is dairy-free. This way, you can still enjoy a delicious chocolate cake without any animal products.
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).