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Nutrition Facts
Serving Size 96 g
(Approx. 16 Servings)
Amount Per Serving
Calories 260 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 0.5 g 3%
Trans Fat 0.5 g
Cholesterol 25 mg 8%
Sodium 210 mg 9%
Total Carbohydrate 31 g 10%
Dietary Fiber 4 g 16%
Sugars 27 g
Protein 4 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Luscious & Quick Chocolate Cake

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
16  People


Recipe makes 16 Servings

2 1/4 cup(s) H-E-B Cane Sugar
2 cup(s) H-E-B Baker's Scoop Whole Wheat Flour
1 cup(s) H-E-B Baker's Scoop Cocoa Powder
1 1/2 Tsp Hill Country Fare Baking Soda
1 1/2 Tsp H-E-B Baking Powder
1 Tsp H-E-B Iodized Salt
2 H-E-B Large Grade AA Eggs
1 cup(s) H-E-B Half & Half Fat Free
1/2 cup(s) H-E-B Canola Oil
1 cup(s) H-E-B Premium House Blend Coffee
2 Tsp H-E-B Pure Vanilla Extract
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Heat oven to 350°F.
Grease two 8-inch cake pans and sugar the bottoms to prevent white powder on cake and to add sweetness.
Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
Blend the eggs, half & half and oil and mix with the electric mixer on medium speed for 3 minutes.
Add the boiling coffee and vanilla and mix one minute more.
Add the boiling coffee and vanilla and mix one minute more. The batter will have a soupy consistency.
Evenly divide the batter into the two prepared cake pans.
Bake the cakes on the center oven rack for 35-40 minutes until a toothpick inserted in the center comes out clean.
The cakes should be moist so do not overcook. Cool cakes in pans for 20 minutes.
Remove cakes from pans and place on wire rack to cool for 1 hour.



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