Fudgy Fudge Cake
Rich and fudgy, this chocolate cake offers deep cocoa flavor with a moist, tender crumb. Perfect for chocolate lovers and special occasions alike.
Ingredients
Instructions
- Combine margarine, cocoa, shortening, and water in a saucepan and bring to a boil.
- Sift together the flour and sugar, then add to the hot mixture and mix well.
- Add the eggs, soda, vanilla, buttermilk, and salt to the mixture and mix until smooth.
- Pour batter into a greased baking pan and bake at 350°F for 20 to 25 minutes.
Tips & Substitutions
For an even richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it 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 your baking pan is well-greased to prevent sticking, and check for doneness with a toothpick before removing from the oven.
Serving Suggestions
Serve this decadent Fudgy Fudge Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It pairs beautifully with Jane'S Candy Strawberries for a delightful contrast of flavors. For an extra touch, dust with powdered sugar or drizzle with chocolate sauce before serving.
Storage & Reheating
Once cooled, store any leftover Fudgy Fudge Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in an oven at 350°F for about 5-10 minutes to retain its fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fudgy Fudge Cake contains roughly 1715 calories, with 18g protein, 177g carbohydrates, and 99g fat. It is an excellent source of protein (36% of the Daily Value), iron (34% of the Daily Value), and calcium (32% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1284mg per serving (56% 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 butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. Just use the same amount as stated in the ingredients. This will add a richer flavor to your cake, making it even more delicious.
What can I use if I don't have shortening?
If you don't have shortening, you can replace it with an equal amount of unsalted butter or coconut oil. Each alternative will give a slightly different texture and flavor, but they will still yield a delicious cake.
How do I know when the cake is done baking?
To check if your Fudgy Fudge Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a drier texture.
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).