Vi'S Dump Cake
A rich, chocolatey dump cake featuring cocoa, nuts, and a moist buttermilk base, perfect for dessert lovers seeking a simple, indulgent treat for family gatherings or parties.
Ingredients
Instructions
- In a large mixing bowl, sift the dry ingredients: flour, sugar, cocoa, baking powder, salt, and soda.
- Make a well in the center and add eggs, vanilla, buttermilk, and cooled melted margarine. Mix well until smooth.
- Add chopped nuts and mix thoroughly.
- Spray a 9 x 13-inch pan with vegetable oil.
- Pour the batter into the prepared pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can also substitute the buttermilk with regular milk mixed with a teaspoon of vinegar or lemon juice for a similar acidity. If you're nut-free, omit the chopped nuts or replace them with chocolate chips for a delicious variation. This cake pairs beautifully with *Lazy Squash Pispalita for a comforting dessert spread.
Serving Suggestions
Serve Vi's Dump Cake warm, topped with a scoop of vanilla ice cream or whipped cream for an indulgent treat. Fresh fruit, such as berries or sliced bananas, can add a refreshing contrast. This cake also works well as a dessert after a meal featuring *Honeymooner'S Casseroles for a hearty family dinner.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Vi'S Dump Cake contains roughly 378 calories, with 8g protein, 66g carbohydrates, and 10g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1307mg per serving (57% 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 cake flour instead of all-purpose flour?
Yes, you can use cake flour, but it may result in a lighter texture. You might need to adjust the liquid slightly, as cake flour absorbs less moisture than all-purpose flour.
What can I substitute for eggs to make this recipe vegan?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water can work as an egg substitute.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to prevent overcooking.
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).