Carol'S Hot Fudge Cake
A rich, chocolatey hot fudge cake featuring a moist crumb and luscious fudge topping, perfect for chocolate lovers and ideal for casual gatherings or special treats.
Ingredients
Instructions
- Mix flour and sugar together and set aside.
- In a saucepan, add Crisco, margarine, water, and cocoa.
- Bring the mixture to a boil.
- Pour the hot mixture over the flour and sugar mixture and mix well.
- In a separate bowl, combine vanilla, soda, buttermilk, and cinnamon.
- Add the vanilla mixture to the beaten eggs and then incorporate into the main mixture, mixing thoroughly.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 30 minutes.
- Frost with Hot Fudge Icing after baking.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder instead of Dutch-processed cocoa. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Also, be sure to mix the batter thoroughly to avoid any lumps for a smoother texture. This cake pairs beautifully with Bulldog Gingersnaps for a delightful dessert spread.
Serving Suggestions
Serve this decadent Hot Fudge Cake warm, topped with a generous drizzle of hot fudge icing. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream for added indulgence. For a complete dessert experience, consider serving it alongside Mommy'S Apple Cake for a delightful contrast of flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. To keep the cake moist, you can also refrigerate it, wrapped in plastic wrap. When reheating, warm individual slices in the microwave for about 10-15 seconds, just until slightly warm, to enjoy it as if freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Hot Fudge Cake contains roughly 418 calories, with 9g protein, 66g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (26% of the Daily Value), vitamin C (24% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of butter or vegetable oil. This may alter the texture slightly, but it will still yield a delicious cake. If using butter, ensure it is softened, and if using oil, choose a neutral flavor to maintain the cake's rich chocolate taste.
What can I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or excess moisture. Ensure you measure ingredients accurately and check for doneness with a toothpick inserted in the center; it should come out clean. If using a glass pan, reduce the baking time slightly as it conducts heat differently.
Can I make this cake in advance?
Absolutely! You can bake the cake a day ahead and store it at room temperature. Just cover it well to prevent it from drying out. Frosting it just before serving will ensure that it stays fresh and delicious. This makes it a great option for gatherings and special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).