The Chocolate Cake(Nancy Barr, Troy, Alabama)
This rich chocolate cake features deep cocoa flavor and moist texture, perfect for satisfying sweet cravings and suitable for gatherings or special occasions.
Ingredients
Instructions
- Dissolve the baking soda in boiling water.
- Mix sugar, flour, cocoa, salt, eggs, oil, buttermilk, vanilla, and the dissolved soda mixture.
- Pour the batter into a greased 10 x 13-inch pan.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Be careful not to overmix the batter to ensure a light, fluffy cake. This cake pairs beautifully with Peanut Butter Balls Dipped In White Chocolate.
Serving Suggestions
This chocolate cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, top it with chocolate ganache or fresh berries. It’s a perfect dessert for gatherings, and you can browse more American recipes for additional ideas.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds until warmed through, but avoid overheating, which can dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of The Chocolate Cake(Nancy Barr, Troy, Alabama) contains roughly 1657 calories, with 19g protein, 98g carbohydrates, and 134g fat. It is an excellent source of dietary fiber (48% of the Daily Value), iron (46% of the Daily Value), and protein (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1216mg per serving (53% 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 oil for this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil for a slight variation in flavor. Just make sure to use a neutral-flavored oil to maintain the cake's chocolate taste.
What can I do if my cake is too dry?
If your cake turns out dry, you can try brushing it lightly with simple syrup made from equal parts sugar and water. This adds moisture back into the cake. Also, ensure you are not overbaking it, as that can lead to dryness.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped nuts like walnuts or pecans, or chocolate chips can enhance the texture and flavor of the cake. Just fold them in gently after mixing the batter to avoid overmixing.
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).