Chaffee Fudge Cake
Decadent chocolate fudge cake with rich flavors and moist texture, topped with smooth chocolate glaze. Perfect for celebrations or a special treat for chocolate lovers.
Ingredients
Instructions
- Preheat oven to 275°F.
- Melt semi-sweet chocolate bits in hot water to create a chocolate mixture.
- Combine sugar, oil (Mazola), and egg in a bowl.
- Sift together flour, baking powder, salt, and baking soda.
- Combine the liquid mixture, dry ingredients, and chocolate mixture until well blended.
- Pour batter into a greased baking pan and bake for 1 hour.
- In a double boiler, melt chocolate bits and butter to make the glaze.
- Spread the melted chocolate glaze over the cooled cake.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you don't have Mazola oil, any neutral oil will work. To ensure a moist cake, avoid overmixing once you combine the wet and dry ingredients. For a fun twist, try folding in some chopped nuts or chocolate chips for added texture. This cake can also be made gluten-free by substituting with a gluten-free flour blend.
Serving Suggestions
Serve Chaffee Fudge Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with Barbara'S Lemon Meringue Pie for a delightful dessert spread. For a more festive touch, garnish with fresh berries or a sprinkle of powdered sugar before serving.
Storage & Reheating
Store leftover Chaffee Fudge Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F for 5-7 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chaffee Fudge Cake contains roughly 48 calories, with 0g protein, 4g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 963mg per serving (42% of the Daily Value).
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 make this cake ahead of time?
Yes, Chaffee Fudge Cake can be baked a day in advance. Allow it to cool completely before storing it in an airtight container. This will help the flavors meld together, making it even more delicious when served the next day.
What can I use if I don't have semi-sweet chocolate bits?
If you don't have semi-sweet chocolate bits, you can substitute with chopped chocolate bars or use milk chocolate for a sweeter cake. Dark chocolate can also be used for a deeper flavor, but be mindful of the sugar balance in the recipe.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Avoid overbaking, as this can lead to a dry texture. Start checking at the 50-minute mark.
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).