Twenty-Two Minute Cake
A rich, moist chocolate cake with a tender crumb, featuring cocoa and cinnamon flavors. Perfect for quick desserts or when craving homemade chocolate treats.
Ingredients
Instructions
- In a saucepan, add butter, cocoa, water, and Crisco; bring to a boil and pour over flour and sugar.
- Beat well; add buttermilk, eggs, baking soda, vanilla, and cinnamon.
- Beat until smooth.
- Pour into a greased and floured jelly roll pan (11-1/2 x 16 x 1 inch).
- Bake at 375 degrees Fahrenheit for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder in place of regular cocoa. If you don't have buttermilk, you can substitute it with milk mixed with a teaspoon of vinegar or lemon juice. Ensure the butter and Crisco are melted together for a smoother batter. This cake can be topped with icing or paired with a scoop of ice cream, making it a delightful dessert for gatherings.
Serving Suggestions
Serve the Twenty-Two Minute Cake warm or at room temperature. It pairs beautifully with fresh whipped cream or a scoop of vanilla ice cream. For a touch of elegance, garnish with fresh berries or a drizzle of chocolate sauce. This cake also makes a fantastic dessert for potlucks, alongside dishes like Sugar Cookies(Good In The Summer) or Carnival Cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Twenty-Two Minute Cake contains roughly 744 calories, with 14g protein, 110g carbohydrates, and 24g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (28% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1638mg per serving (71% 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 fat instead of butter and Crisco?
Yes, you can substitute the butter with an equal amount of margarine or a vegan butter alternative. For Crisco, you may use coconut oil or another vegetable shortening. Just be aware that the flavor may slightly change with these substitutions.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend that includes xanthan gum. This will help maintain the cake's texture and rise, ensuring it remains delicious and moist.
Can I bake this cake in a different pan size?
Yes, you can adapt the recipe for different pan sizes. If using a smaller pan, the baking time may increase, while a larger pan will reduce the baking time. Always check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
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).