Sundowner
Sundowner is a rich, chocolate-flavored sheet cake with a hint of cinnamon, perfect for casual gatherings or dessert indulgence. Its moist texture and sweet cocoa taste make it appealing to chocolate lovers and those seeking a comforting treat. Ideal for potlucks, parties, or family dinners.
Ingredients
Instructions
- Sift together flour, sugar, and salt.
- Bring oleo, water, and cocoa to a boil and pour over the flour mixture; mix well.
- Mix together eggs, soda, milk, and vanilla, then add to the mixture and mix well.
- Add cinnamon last and mix thoroughly.
- Pour the batter into a 15 1/2 x 10 1/2 x 1-inch sheet cake pan.
- Bake at 350°F for 20 minutes, then cover with icing.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa. You can substitute the oleo with unsalted butter if preferred. If you're out of milk, almond milk or oat milk work well as a dairy-free option. Be sure to mix thoroughly to avoid lumps; this cake is great served warm or cold. For a delightful twist, try adding a pinch of chili powder to the batter to enhance the chocolate flavor.
Serving Suggestions
This cake is perfect for gatherings and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it with a side of fresh berries for a burst of flavor. For a complete dessert experience, consider offering a slice alongside a warm cup of coffee or tea. It also complements other sweet treats, like Apricot Jam Bars, for a delightful dessert platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold. This cake also freezes well; just wrap it tightly in plastic wrap and foil before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Sundowner contains roughly 268 calories, with 5g protein, 42g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of vitamin C and iron. It also contributes 6g 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 flour for this recipe?
Yes, you can use whole wheat flour for a healthier option, but keep in mind the texture might be denser. If you prefer gluten-free, consider using a 1:1 gluten-free flour blend, which should work well in this recipe.
What type of icing works best for this cake?
A simple chocolate ganache or cream cheese frosting complements the cake nicely. You can also use a basic powdered sugar glaze for a lighter touch. If you're feeling adventurous, a cinnamon icing would enhance the cake's flavor profile.
Can I add nuts or other mix-ins to the batter?
Absolutely! Chopped walnuts or pecans would add a nice crunch to the cake. You could also mix in chocolate chips or dried fruit for added flavor and texture. Just be sure not to overload the batter to keep the cake's structure intact.
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).