Sunbeam Chocolate Cake
A rich, moist chocolate cake featuring a deep cocoa flavor, perfect for celebrations or dessert, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Ensure all ingredients are at room temperature.
- Sift together the flour, soda, salt, and cocoa powder.
- Cream the oleo (shortening) and sugar thoroughly until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and milk, starting and ending with the flour mixture, mixing well after each addition.
- Add vanilla or flavoring as desired.
- Divide the batter evenly into three greased cake pans.
- Bake in a preheated oven at 325°F (160°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool before frosting or serving.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have oleo, you can substitute it with unsalted butter or coconut oil. To ensure a moist cake, avoid overmixing the batter once the flour and milk are added. If you prefer a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter.
Serving Suggestions
This Sunbeam Chocolate Cake is delightful when served with a scoop of vanilla ice cream or topped with whipped cream. For added flavor, consider pairing it with fresh berries or a drizzle of chocolate sauce. It’s also perfect alongside a light Carrot Salad (Can Be Made A Day Ahead) for a balanced meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. For reheating, place slices in the microwave for about 10-15 seconds or until warmed through, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sunbeam Chocolate Cake contains roughly 611 calories, with 12g protein, 93g carbohydrates, and 10g fat. It is an excellent source of iron (55% of the Daily Value), dietary fiber (40% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 689mg per serving (30% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as tender. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch for a lighter texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary, so start checking around 25 minutes to avoid overbaking.
Can I freeze the cake?
Absolutely! Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. Thaw in the refrigerator overnight before frosting or serving.
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).