Chocolate Cake With Fudge Icing
A rich, moist chocolate cake topped with smooth fudge icing, perfect for satisfying sweet cravings and ideal for celebrations or indulgent treats.
Ingredients
Instructions
- Melt oleo and cocoa in a large saucepan; add water and take off heat.
- In a large mixing bowl, combine flour and sugar.
- Pour the cocoa mixture over the dry ingredients.
- Beat the mixture, then add buttermilk, eggs, vanilla, and soda.
- Mix well and pour into a greased 12 3/4 x 9 x 2-inch pan.
- Prepare the fudge icing about 5 minutes before the cake is done.
- Bake at 400°F (200°C) for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a splash of vinegar or lemon juice. Ensure not to overmix the batter after adding the wet ingredients, as this can make the cake dense. For a fun twist, try adding chocolate chips for extra indulgence.
Serving Suggestions
Serve the chocolate cake warm or at room temperature, topped generously with fudge icing. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Consider serving it alongside coffee or milk for a delightful combination. For a festive touch, garnish with chocolate shavings or fresh berries.
Storage & Reheating
Store leftover chocolate cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at a low temperature for a few minutes to restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake With Fudge Icing contains roughly 342 calories, with 5g protein, 50g carbohydrates, and 4g fat. It is a good source of calcium (10% 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 in advance?
Yes, you can bake the cake a day ahead of time. Once cooled, wrap it tightly in plastic wrap to keep it fresh. Icing can be made in advance as well, but it's best to frost the cake just before serving to maintain its visual appeal.
What can I use instead of oleo?
You can substitute oleo with unsalted butter or margarine in equal amounts. If you're looking for a dairy-free option, try using coconut oil or a vegan butter alternative, ensuring it’s at room temperature for easy incorporation into the batter.
How can I tell 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 moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
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).