Dad'S Fudge Cake
A rich, fudgy chocolate cake with moist texture and deep cocoa flavor, perfect for family gatherings or special occasions that call for indulgent desserts.
Ingredients
Instructions
- Bring to a boil the margarine, cooking oil, water, and cocoa in a saucepan.
- In a mixing bowl, blend the sugar, flour, and salt.
- Pour the hot cocoa mixture into the flour, sugar, and salt mixture.
- Mix well until combined.
- Add eggs, one at a time, and beat well after each addition.
- In a separate small bowl, combine the buttermilk with the soda added to it.
- Add the buttermilk mixture to the batter and mix.
- Stir in the vanilla extract.
- Pour the batter into a greased and floured large jelly roll pan.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- Do not overbake.
- As soon as the cake comes out of the oven, frost it.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra tablespoon of cocoa powder to the batter. If you don't have buttermilk, you can substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. Ensure the margarine is fully melted before mixing to prevent lumps.
Serving Suggestions
Serve the fudge cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Aunt Margaret'S Cream Cheese Cake for a dessert spread. For a complete meal, consider serving it alongside a cup of coffee or tea to balance the sweetness.
Storage & Reheating
Store leftover fudge cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm them in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dad'S Fudge Cake contains roughly 634 calories, with 6g protein, 41g carbohydrates, and 45g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (17% of the Daily Value), and protein (12% of the Daily Value). It also contributes 5g 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 different types of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though it may alter the texture slightly. For a gluten-free version, use a 1:1 gluten-free flour blend, but be sure to check if it contains xanthan gum, which helps with structure.
What kind of frosting should I use for this cake?
A classic chocolate frosting complements this fudge cake perfectly, but cream cheese frosting also adds a delicious tang. You can even use a simple dusting of powdered sugar for a lighter option or top it with fresh berries for a fruity twist.
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 moist crumbs, it's ready. Be careful not to overbake, as this can lead to a dry cake. Start checking around the 25-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).