Time Saver Chocolate Cake
A rich, moist chocolate cake with a hint of cinnamon, perfect for quick desserts and chocolate lovers seeking a flavorful treat with minimal fuss.
Ingredients
Instructions
- Sift together in a bowl the flour and sugar.
- Bring to a boil in a saucepan the margarine, cocoa, shortening, and water.
- Pour the hot mixture over the flour and sugar mixture.
- Beat and add eggs, cinnamon, vanilla, and buttermilk with soda added.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Bake at 375°F until done to touch.
- Just before the cake is done, prepare the frosting.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. If you’re out of buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. To enhance the chocolate experience, add a teaspoon of instant coffee to the hot mixture before combining. This cake can also be made in advance and freezes well.
Serving Suggestions
This decadent chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, consider drizzling chocolate ganache on top. Serve it alongside fresh berries or a fruit salad for a refreshing contrast. It’s perfect for birthdays, celebrations, or just a sweet treat with your afternoon coffee.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw at room temperature and reheat in the microwave for 10-15 seconds for a warm slice.
Nutrition & Diet Analysis (per serving)
Each serving of Time Saver Chocolate Cake contains roughly 298 calories, with 4g protein, 33g carbohydrates, and 17g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 534mg per serving (23% 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 butter instead of margarine in this recipe?
Yes, you can absolutely use butter instead of margarine. It will add a richer flavor to the cake. Just make sure to use the same amount, which is one stick, and allow it to soften slightly for easier mixing.
What can I use instead of shortening?
If you prefer not to use shortening, you can replace it with an equal amount of unsalted butter or coconut oil. Both options will maintain the moisture and texture of the cake while adding their unique flavors.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry cake.
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).