Western Cake
A rich, moist chocolate cake with a tender crumb and deep cocoa flavor, perfect for gatherings and special occasions, complemented by a simple homemade icing.
Ingredients
Instructions
- Sift flour and sugar into a bowl.
- Combine margarine, cocoa, and water in a saucepan and bring to a boil.
- Pour the boiling mixture over the sifted flour and sugar, and mix well.
- Add the beaten eggs, soda, vanilla, and buttermilk to the mixture.
- Mix until smooth.
- Pour the batter into a greased sheet cake pan.
- Bake at 400°F (204°C) for 20 minutes.
- Prepare icing about 5 minutes before the cake is done.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you don't have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. Ensure you mix the batter thoroughly to avoid lumps, which can affect the cake's texture, similar to the smoothness found in Calumet One Egg Cake.
Serving Suggestions
Serve the Western Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. Fresh berries or a drizzle of chocolate sauce can elevate the presentation and taste. This cake pairs beautifully with a cup of coffee or tea, making it a perfect addition to afternoon gatherings or dessert tables, similar to Santa's Shortbread Cookies.
Storage & Reheating
Store leftover Western Cake in an airtight container at room temperature for up to three days. If you prefer it chilled, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Western Cake contains roughly 957 calories, with 10g protein, 94g carbohydrates, and 31g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (26% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 563mg per serving (24% 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 flour for this recipe?
Yes, you can use whole wheat flour for a healthier option, though it may slightly alter the texture. If you want to make it gluten-free, consider using a gluten-free all-purpose flour blend. Just be sure to check the moisture levels as gluten-free flours can absorb more liquid.
What can I use instead of cocoa powder?
If you don't have cocoa powder on hand, you can substitute it with carob powder for a similar flavor. Alternatively, you could use unsweetened chocolate by melting it down, but you’ll need to adjust the sugar content since chocolate is sweeter.
How can I make the icing for the cake?
A simple icing can be made by mixing powdered sugar with a bit of milk and vanilla extract. For a chocolate icing, you can add cocoa powder to this mixture. Aim for a pourable consistency and drizzle it over the cake once it has cooled.
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).