Gramp'S Chocolate Fudge Cake
A rich, moist chocolate fudge cake with layers of deep chocolate flavor and smooth texture, perfect for celebrations or indulgent desserts for chocolate lovers.
Ingredients
Instructions
- Cream Crisco and sugar together.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Alternate adding the flour mixture and milk to the creamed mixture, beginning and ending with the flour.
- Stir in vanilla extract.
- Mix until smooth and well combined.
- Pour batter into 3 or 4 greased round pans, filling each halfway full.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder to enhance the chocolate taste. If you prefer a lighter texture, substitute half the Crisco with unsalted butter. Ensure your eggs are at room temperature for better incorporation. Sifting the dry ingredients helps prevent clumps and ensures even distribution in the batter.
Serving Suggestions
Serve slices of Gramp's Chocolate Fudge Cake with a scoop of vanilla ice cream for a delightful dessert. You can also drizzle it with Baker'S Boiled Frosting for added sweetness. This cake pairs wonderfully with a side of fresh berries or a dollop of whipped cream, making it a versatile treat for any occasion.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gramp'S Chocolate Fudge Cake contains roughly 186 calories, with 4g protein, 37g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 550mg 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 a different type of fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of unsalted butter for a richer flavor. Alternatively, coconut oil can also be used for a dairy-free option, though it may impart a slight coconut taste.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to keep it moist and fudgy.
Can I freeze the cake for later use?
Absolutely! To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving for best results.
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).