Fudge Cake(Doris' Campout Cake)
Doris' Campout Cake is a rich, fudgy chocolate dessert with a moist texture, perfect for chocolate lovers and gatherings. Its deep cocoa flavor makes it a crowd-pleaser.
Ingredients
Instructions
- Put sugar and flour into a large mixing bowl.
- In a saucepan, bring water, shortening, cocoa, and margarine to a boil.
- Pour the hot mixture over the dry ingredients and mix well.
- Add eggs, buttermilk, soda, and vanilla to the mixture.
- Mix everything thoroughly until smooth.
- Pour the batter into a 9 x 13-inch pan.
- Bake at 400°F for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder instead of regular cocoa. You can substitute the shortening with butter for a more decadent taste. If you don’t have buttermilk, a mixture of milk and vinegar can be used as a substitute. Make sure to mix the wet ingredients thoroughly before adding them to the dry to ensure a smooth batter.
Serving Suggestions
Serve this fudge cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh berries for a refreshing contrast. For a twist, try it with a drizzle of chocolate sauce or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover fudge cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or until just warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Cake(Doris' Campout Cake) contains roughly 340 calories, with 6g protein, 35g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of vitamin C and iron. It also contributes 6g 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. While cake flour might give a lighter texture, all-purpose flour will still yield delicious results. Just ensure you properly measure the flour to avoid a dense cake.
What can I add to enhance the flavor of the cake?
You can enhance the cake's flavor by adding chocolate chips or nuts to the batter before baking. Additionally, a teaspoon of instant coffee granules can intensify the chocolate flavor without making the cake taste like coffee.
Is there a way to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon of it to help with the cake's structure. The baking time may vary slightly, so keep an eye on it while baking.
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).