The "Ugly But Scrumptious" Cake
A rich, chocolatey cake with a rustic appearance and moist texture, perfect for satisfying sweet cravings. Suitable for casual gatherings or comforting dessert moments.
Ingredients
Instructions
- Mix together sugar, brown sugar, and cocoa and sprinkle over batter.
- Pour 1 1/2 cups water slowly over all and bake 45 minutes or until top springs back when lightly touched.
- Serve warm from the oven or well chilled after refrigeration.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of instant coffee granules to the cocoa mixture. If you're out of cocoa, you can substitute with carob powder for a different but delightful taste. This cake is also a great way to use up leftover milk. Make sure to sift your flour to avoid clumps for a smoother batter.
Serving Suggestions
Serve the cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with Krispy Mallow Balls for a fun dessert platter. For a more festive touch, drizzle with chocolate sauce or sprinkle with powdered sugar before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it chilled straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of The "Ugly But Scrumptious" Cake contains roughly 298 calories, with 8g protein, 47g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (35% of the Daily Value), and calcium (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2269mg per serving (99% 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 whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. Consider using a 50-50 mix of whole wheat and all-purpose flour for a lighter cake while still adding some whole grain goodness.
What should I do if my cake doesn't spring back when touched?
If your cake doesn't spring back, it may need more baking time. You can check doneness by inserting a toothpick; it should come out clean. If it's still gooey, return it to the oven for an additional 5-10 minutes.
Is it possible to make this cake vegan?
Absolutely! You can substitute the milk with almond or soy milk and use a plant-based butter alternative. Additionally, replace the melted butter with a neutral oil like canola or coconut oil to keep it vegan-friendly.
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).