Chocolate Fudge Goodie Cake
A rich, fudgy chocolate cake with a moist texture and deep cocoa flavor, perfect for chocolate lovers and special occasions or indulgent treats.
Ingredients
Instructions
- Mix the vegetable shortening, corn oil margarine, water, cocoa, and a dash of salt in a saucepan and bring to a boil.
- Remove from heat and stir in sugar and all-purpose flour.
- Add soda to the buttermilk, then pour the buttermilk into the mixture in the saucepan.
- Stir in the beaten eggs and vanilla extract.
- Pour the batter into a greased and floured 13 x 9 x 2-inch baking pan.
- Bake at 400°F (200°C) for about 25 to 30 minutes.
- Let the cake cool in the pan for about 15 minutes, then add your favorite topping.
- Cover and let set for 6 hours before serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to let the cake cool completely before adding any toppings, as this will help maintain texture and flavor. If you're feeling adventurous, try adding nuts or chocolate chips to the batter for extra texture.
Serving Suggestions
Serve the Chocolate Fudge Goodie Cake with a scoop of vanilla ice cream for a delightful contrast in flavor and temperature. It pairs beautifully with Alice's Deviled Eggs for a fun gathering or family dinner. Consider adding a drizzle of chocolate sauce or a sprinkle of powdered sugar on top just before serving to enhance its visual appeal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fudge Goodie Cake contains roughly 1175 calories, with 15g protein, 121g carbohydrates, and 54g fat. It is an excellent source of iron (35% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 740mg per serving (32% 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 use a different type of flour for this cake?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if you need a gluten-free option. However, the texture may vary slightly. Make sure to check the specific blend's recommendations for best results.
What can I use instead of vegetable shortening?
You can replace vegetable shortening with unsalted butter or coconut oil in equal amounts. This will add a different flavor profile and might slightly alter the texture, but the cake will still turn out delicious.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs, but not wet batter. Keep an eye on the time; if it looks done before 25 minutes, check for doneness to avoid overbaking.
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).