Wagon Wheel Big Chocolate Cake
A rich, moist chocolate cake with a deep cocoa flavor, perfect for chocolate lovers and suitable for family gatherings and celebrations.
Ingredients
Instructions
- Mix in a large bowl the flour, sugar, and salt.
- Bring a saucepan to a boil with water, oleo, Crisco, and cocoa.
- Pour the boiling mixture over the flour mixture and stir well.
- Add the eggs, soda, buttermilk, and vanilla to the mixture and mix thoroughly.
- Pour into a greased and floured 11 x 7-inch pan.
- Bake at 350°F for 20 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead 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 your water mixture is truly boiling before combining with the dry ingredients to achieve the best texture. For a fun twist, you can add chocolate chips or nuts to the batter.
Serving Suggestions
This 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 added flavor, drizzle with chocolate sauce or sprinkle powdered sugar on top. It pairs beautifully with Kristen'S Peanut Butter Pie for a delightful dessert spread. Consider serving it at gatherings or with coffee for an afternoon treat.
Storage & Reheating
Allow the cake to cool completely before storing it. Place leftovers in an airtight container or wrap them in plastic wrap to keep them moist. The cake can be stored at room temperature for up to three days or refrigerated for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in an oven at 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Wagon Wheel Big Chocolate Cake contains roughly 183 calories, with 4g protein, 24g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 692mg per serving (30% 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 oleo and Crisco?
Yes, you can use unsalted butter in place of both oleo and Crisco for a richer flavor. Just be mindful that using butter may alter the texture slightly, making it a bit denser, but it will still be delicious.
What can I do if I don't have eggs?
If you're looking for an egg substitute, you can use a flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water equals 1 egg). Alternatively, unsweetened applesauce (1/4 cup per egg) can also work well in this recipe, providing moisture and binding.
How can I tell 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 a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
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).