Fudge Turnover Cake
Fudge Turnover Cake combines rich chocolate flavor with pecans in a moist, tender cake perfect for chocolate lovers and gatherings. Its gooey, fudgy texture is irresistible.
Ingredients
- 1 cup flour ⓘ
- 3/4 cup sugar ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1/4 cup shortening ⓘ
- 1 ounce unsweetened chocolate, melted ⓘ
- 1 1/4 cups hot water ⓘ
- 1/2 cup salted pecan halves ⓘ
- 1/2 cup brown sugar, firmly packed ⓘ
- 2 tablespoons cocoa
- 1/2 cup dairy sour cream ⓘ
- 1 egg ⓘ
Instructions
- Preheat the oven to 350°F.
- Grease the bottom and sides of a 1 1/2-quart casserole dish.
- In the casserole, combine the flour, sugar, soda, and salt.
- Add vanilla extract, sour cream, shortening, melted unsweetened chocolate, egg, and 1/4 cup hot water.
- Blend all ingredients thoroughly.
- Beat vigorously with a wooden spoon for 1 1/2 minutes.
- Sprinkle pecan halves over the batter.
- Cover with brown sugar and cocoa mixture.
- Pour 1 cup hot water over the sugar mixture.
- Bake at 350°F for 50 to 55 minutes until the cake springs back when lightly touched.
- Loosen edges with a spatula and invert onto a plate immediately.
Tips & Substitutions
To enhance the chocolate flavor, consider substituting the unsweetened chocolate with dark chocolate. If you prefer a nut-free version, use sunflower seeds or omit the pecans altogether. Ensure the shortening is at room temperature for easier mixing. You can also replace sour cream with Greek yogurt for a tangy twist. For an extra depth of flavor, add a teaspoon of espresso powder to the batter.
Serving Suggestions
Serve the Fudge Turnover Cake warm or at room temperature, possibly with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Aunt Beaut'S Ginger Cakes(Cookies) for a delightful dessert platter. Consider serving alongside a fresh fruit salad for a balanced dessert experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or warm in an oven preheated to 350°F for about 10 minutes until warmed through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Turnover Cake contains roughly 488 calories, with 9g protein, 75g carbohydrates, and 17g fat. It is an excellent source of iron (36% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1006mg per serving (44% 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 nut instead of pecans?
Absolutely! Walnuts or almonds would make great substitutes for pecans in this recipe. Just chop them up to similar sizes to ensure even distribution throughout the cake. This will add a different texture and flavor profile that can complement the chocolate nicely.
What can I do if I don't have shortening?
If you don't have shortening on hand, you can substitute it with an equal amount of unsalted butter or margarine. This will slightly alter the texture, making it a bit richer and adding a buttery flavor to the cake, which many people find appealing.
Can this recipe be made in advance?
Yes, you can prepare this cake in advance! Bake it, allow it to cool completely, and then wrap it tightly in plastic wrap or foil. Store it in the refrigerator for up to a week or freeze for up to 3 months. Just remember to let it thaw in the fridge before serving.
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).