Maryhelen'S Chocolate Cake Recipe

Name: Maryhelen'S Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Crisco; 1 c. sugar; 1 tsp. vanilla; 1/3 c. cold water; 1/2 c. cocoa; 1 tsp. salt; 2 1/2 c. flour; 1 c. cold water; 3 egg whites; 3/4 c. sugar; 1 1/2 tsp. baking soda; 1/3 c. cold water

Servings: persons

1/2 c. Crisco
1 c. sugar
1 tsp. vanilla
1/3 c. cold water
1/2 c. cocoa
1 tsp. salt
2 1/2 c. flour
1 c. cold water
3 egg whites
3/4 c. sugar
1 1/2 tsp. baking soda
1/3 c. cold water

1
Slowly add sugar to Crisco, cream until light.
2
Add salt and vanilla.
3
Combine 1/3 cup water and cocoa; beat into creamed mixture.
4
Add flour to mixture gradually, alternating with 1 cup water.
5
Beat egg whites to soft peaks, slowly add 3/4 cup sugar until stiff peaks form.
6
Fold meringue into batter.
7
Combine baking soda and 1/3 cup cold water and stir well to dissolve soda.
8
Stir into batter, mix thoroughly.
9
Bake in 9 x 13-inch greased and floured cake pan.
10
Bake in 350u00b0 oven for 35 to 40 minutes.
11
When cool, frost with Brown Sugar Frosting.

1132

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. Crisco, 1 c. sugar, 1 tsp. vanilla, 1/3 c. cold water, and more.

Yes, Maryhelen'S Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maryhelen'S Chocolate Cake

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