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

  • cnd10487

    I wanted to share Food Storage Friendly chocolate cake recipe I have been using. Recently I’ve been making Mug Cakes for dessert with my daughter, age 3. It makes just the right amount of cake for the 2 of us and is super easy and Food Storage Friendly! I even made several packets of the dry ingredients to have on hand.

    4 T Flour
    4 T Sugar
    1 T coca powder (we like Hershey’s Special Dark)
    2 T egg (can use powdered)
    3 T milk (can use powdered)
    3 T oil (we use olive oil most often)
    3 T Chocolate Chips
    Splash of Vanilla (or other flavoring of your choice)

    Mix all dry ingredients in a large mug. Add egg, milk and oil. Microwave for 1 1/2 – 3 minutes depending on your microwave. The first time I made it I microwaved for 3 minutes and it burned so I have switched to 1 1/2 minutes and it comes out perfect every time.

  • Blincoefarm

    I love this cake and the frosting….my 14 year old daughter made it for our family of seven all 14 and up and it was enough for two desserts…wow…..I have a question though….have you ever tried using butter flavored crisco in the frosting? that would make this recipe totally from my storage…just wondering how it would work…

  • Jennifer W.

    shelf stable chocolate cake…….you ladies KNOW me!!! If something ever happens and I need to rely on my food storage, I would go CRAZY without chocolate, and chocolate cake is one of my FAVORITES……..German Chocolate is my ALL TIME favorite….any ideas of how I can modify this recipe?

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