Name: Lunch Lady Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 90 min
Ingredients: 15 Tbsp Crisco shortening; 2 cups Sugar (plus 2 Tbsp); 3 Large eggs; 1 cup Water; 1 Tbsp Vanilla extract; 2 cups All-purpose flour; 14 Tbsp Cocoa powder; 10 Tbsp Instant non-fat dry milk powder; 1 Tbsp Baking powder (plus 1 tsp); 1 tsp Baking soda; 1 tsp Salt; 2 Tbsp Softened butter; 3 Tbsp Crisco shortening; 3 cups Powdered sugar; 2 Tbsp Vanilla extract; 10 Tbsp Cocoa powder; 5 Tbsp Water

There’s something nostalgic about a classic Lunch Lady Chocolate Cake that brings back memories of school lunches and joyful gatherings. This cake is a delightful combination of rich chocolate flavor and moist texture, perfect for satisfying that sweet tooth. Whether you’re serving it at a family get-together or enjoying a slice with your afternoon coffee, this cake is sure to be a hit. Let’s dive into why this cake works every time, how to make it, and even some tips to tweak it to fit your lifestyle.

Why It Works Every Time

The magic of Lunch Lady Chocolate Cake lies in its simplicity and the balance of ingredients. The combination of Crisco shortening and sugar creates a moist, tender crumb, while the cocoa powder adds a deep chocolate flavor. The instant non-fat dry milk powder enhances the cake’s richness without the need for additional liquids. Plus, the baking powder and baking soda ensure a perfect rise, making it fluffy and light. This cake is not only easy to make but also incredibly forgiving, which means you can whip it up even if you’re not a seasoned baker.

Ingredient Breakdown

Crisco shortening (15 Tbsp) – Provides moisture and tenderness while ensuring a stable structure.
Sugar (2 cups plus 2 Tbsp) – Sweetens the cake and aids in creating a soft texture.
Large eggs (3) – Adds richness and helps bind the ingredients together.
Water (1 cup) – Keeps the batter moist and helps the cake rise.
Vanilla extract (1 Tbsp) – Enhances the flavor profile of the cake.
All-purpose flour (2 cups) – The foundation of the cake, providing structure.
Cocoa powder (14 Tbsp) – Delivers deep chocolate flavor, making this cake a true chocolate lover’s dream.
Instant non-fat dry milk powder (10 Tbsp) – Adds creaminess without extra liquid.
Baking powder (1 Tbsp plus 1 tsp) – Helps the cake rise and become fluffy.
Baking soda (1 tsp) – Works with the baking powder to provide leavening.
Salt (1 tsp) – Balances the sweetness and enhances the overall flavor.
Softened butter (2 Tbsp) – Adds flavor and richness to the frosting.
Crisco shortening (3 Tbsp) – Used in the frosting to create a stable texture.
Powdered sugar (3 cups) – Sweetens the frosting and gives it a light texture.
Vanilla extract (2 Tbsp) – Flavors the frosting and complements the chocolate.
Cocoa powder (10 Tbsp) – Used in the frosting for a rich chocolate flavor.
Water (5 Tbsp) – Adjusts the consistency of the frosting for easy spreading.

Cook’s Kit

Mixing bowls – For combining wet and dry ingredients.
Measuring cups and spoons – Accuracy is key, especially with baking.
Whisk or electric mixer – To ensure a smooth batter and fluffy frosting.
Rubber spatula – For scraping down the sides of the bowl and folding in ingredients.
9×13 inch baking pan – The perfect size for this cake.
Cooling rack – Essential for letting the cake cool evenly.

Stepwise Method: Lunch Lady Chocolate Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare Your Pan

Grease your 9×13 inch baking pan with a little Crisco shortening or cooking spray to prevent sticking.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, combine 15 tablespoons of Crisco shortening and 2 cups plus 2 tablespoons of sugar. Cream them together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Then stir in the water and vanilla extract until well combined.

Step 4: Sift the Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, instant dry milk powder, baking powder, baking soda, and salt. This helps to aerate the flour and mix the ingredients evenly.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.

Step 8: Make the Frosting

In a medium bowl, beat together 2 tablespoons of softened butter and 3 tablespoons of Crisco shortening until creamy. Gradually add in the powdered sugar, cocoa powder, and 2 tablespoons of vanilla extract. Mix in the 5 tablespoons of water until you reach your desired frosting consistency.

Step 9: Frost the Cake

Once the cake is completely cooled, spread the frosting evenly over the top. You can get creative with your frosting technique, whether you like it smooth or swirled!

Step 10: Slice and Serve

Cut the cake into squares and serve it up. Enjoy the rich chocolate flavor with friends and family!

Nutrition-Minded Tweaks

Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Use a natural sweetener like coconut sugar or maple syrup in place of granulated sugar for a different flavor profile.
Replace Crisco shortening with a plant-based butter alternative for a vegan version.
Incorporate pureed fruits like applesauce to reduce the amount of fat without sacrificing moisture.

Testing Timeline

Prep time: 15 minutes
Baking time: 30-35 minutes
Cooling time: 30 minutes
Frosting time: 10 minutes
Total time: Approximately 1 hour 30 minutes

Save It for Later

If you have leftovers (which is rare!), this Lunch Lady Chocolate Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn.

Reader Q&A

Can I use a different type of fat instead of Crisco shortening?

Yes! You can substitute Crisco with unsalted butter for a richer flavor or use a plant-based alternative for a different twist.

What’s the best way to store the cake?

Store the cake in an airtight container at room temperature for a few days, or refrigerate it for longer shelf life. It can also be frozen for up to 3 months.

Can I add nuts or chocolate chips to the batter?

Absolutely! Adding chocolate chips or nuts can give the cake an extra texture and flavor boost. Just fold them in gently before baking.

How can I make this cake gluten-free?

To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Make sure the blend has xanthan gum included for better structure.

Ready to Cook?

Now that you have all the details, it’s time to roll up your sleeves and make this delightful Lunch Lady Chocolate Cake. The combination of rich chocolate flavor and moist texture will surely make it a favorite in your home. Whether you’re making it for a special occasion or just because, this cake is bound to impress. Grab your ingredients, follow the steps, and enjoy the sweet satisfaction of homemade baking!