Fudge Cake With Icing
Decadent fudge cake with rich chocolate icing, perfect for special occasions or satisfying a sweet craving with its moist texture and luscious flavor.
Ingredients
Instructions
- In an oblong baking pan, mix flour and 2 cups sugar.
- Heat 1 stick margarine, water, and oil until boiling.
- Pour the hot mixture over the flour and sugar mixture.
- Mix well by hand.
- Dissolve soda in buttermilk and add to the mixture.
- Add eggs and 1 teaspoon vanilla; mix well.
- Bake at 350°F for approximately 30 minutes.
Tips & Substitutions
For a richer flavor, consider using Dutch-processed cocoa instead of regular cocoa. You can substitute vegetable oil for Wesson oil if needed. If you prefer a less sweet icing, reduce the amount of confectioners sugar. To enhance the chocolate flavor, add a teaspoon of instant coffee granules to the batter. This fudge cake pairs beautifully with Chocolate Sour Cream Frosting for a decadent finish.
Serving Suggestions
Serve this fudge cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It also goes well with fresh berries for added freshness. Pair it with a cup of strong coffee or a glass of cold milk for the perfect end to a meal. For a twist, try serving it alongside Easy Country Cobbler for a delightful dessert spread.
Storage & Reheating
Store any leftover fudge cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 10-15 seconds or pop it in a warm oven for a few minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Cake With Icing contains roughly 1893 calories, with 36g protein, 289g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (154% of the Daily Value), iron (123% of the Daily Value), and potassium (79% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 542mg per serving (24% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour can be used in place of plain flour without affecting the texture of the cake. Just ensure it's measured correctly for the best results.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the plain flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for proper structure and texture.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.
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).