Shelf Stable Recipes: Chocolate Cake

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It wouldn’t be a proper party without a CAKE right? In honor of our party this month here is a great shelf stable cake recipe for your enjoyment 🙂 Don’t forget to check back on Monday for SURPRISE #2, it’s a good one!

Submitted by: Jessica Behrend
From: Phoenix, AZ


Dry Ingredients
3 cup sifted flour ( I sift after measurement)
2 cup sugar
2 tsp baking soda
1 tsp salt
1/3 cup dark chocolate cocoa powder

Wet Ingredients:
2 tsp white vinegar
2 tsp vanilla
¾ cup canola oil
2 cup water

1. Pre-heat oven to 350 degrees. 2. Put all dry ingredients into a large bowl and sift together 3. Mix all the wet into one bowl then add to dry ingredients. This is a really wet batter and there may be a few lumps. 4. Pour into a 13 x 9 ungreased pan. 5. Bake for approximately 40 minutes at 350deg. (Reduce oven temperature to 325 degrees and increase cook time to 45 minutes for a glass pan).

1. Set aside 1 cup chocolate chips and 2 handfuls of marshmallows 2. In a sauce pan add: 3. 1 cup sugar 4. ¼ cup butter 5. ¼ cup milk 6. Stir occasionally on a medium heat until it comes to a boil. Do not boil. Remove from burner. Stir in 1 cup chocolate chips and 2 handful’s of marshmallows until melted into frosting. Frost cake

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