Fudge Or Choco-Pound Cake
A rich, fudgy chocolate pound cake with walnuts, perfect for chocolate lovers and gatherings, offering moist texture and deep cocoa flavor.
Ingredients
Instructions
- Cream the oleo or butter and sugar well.
- Add eggs, one at a time, and keep the mixture separate.
- Mix remaining ingredients into a paste.
- Pour the paste with the first ingredients and mix well.
- Add flour gradually and mix.
- Fold in walnuts and mix well.
- Bake at 375°F for 1 hour, then reduce temperature to 300°F and bake for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you prefer a nut-free version, substitute walnuts with chocolate chips or omit them entirely. Using room temperature ingredients helps achieve a better texture. To enhance the chocolate flavor, you can add a pinch of salt or a splash of espresso instead of coffee, which works well with chocolate-based desserts and pairs beautifully with Apfelkuchen.
Serving Suggestions
Serve slices of this decadent fudge cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce. For a themed dessert table, consider including it alongside other American recipes like Beef Supreme or Wanda's Pumpkin Pie for variety.
Storage & Reheating
Once cooled, store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in the oven at 300°F until heated through. This will help retain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Or Choco-Pound Cake contains roughly 376 calories, with 8g protein, 31g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (36% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and vitamin C. It also contributes 10g 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 dark chocolate instead of cocoa powder?
Yes, you can substitute cocoa powder with melted dark chocolate. Use about 4 ounces of dark chocolate for every 2/3 cup of cocoa powder. Just ensure to adjust the sugar slightly since chocolate can be sweeter than cocoa powder.
What can I do if the cake is too dry?
If your cake turns out dry, try adding a simple syrup made from equal parts sugar and water brushed onto the cake layers. Additionally, you can serve it with a scoop of ice cream or a drizzle of chocolate sauce to add moisture and richness.
How can I make this recipe gluten-free?
To make this fudge cake gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum or add it separately to help with texture. This ensures a similar consistency without compromising on flavor.
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).