Hershey'S Fudge Cake
Decadent chocolate fudge cake with rich cocoa flavor, moist texture, perfect for celebrations or satisfying a sweet tooth craving for chocolate lovers.
Ingredients
Instructions
- Sift together the dry ingredients: cake flour, baking powder, soda, cocoa, and salt.
- Cream shortening gradually adding sugar, then mix in vanilla and eggs until fluffy.
- Alternately beat in the flour mixture and buttermilk into the creamed mixture.
- Mix cocoa and hot water to form a paste.
- Add the cocoa paste to the batter and mix well.
- Pour the batter into a prepared baking pan.
- Bake at 350°F (175°C) for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using Dutch-process cocoa instead of regular cocoa powder. You can substitute the buttermilk with a mixture of milk and vinegar or lemon juice if necessary. Ensure all ingredients are at room temperature for better mixing, and avoid overmixing the batter to keep the cake light and fluffy.
Serving Suggestions
Serve this decadent Hershey's Fudge Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Orange Mint Coffee for a refreshing beverage option. You can also dust the cake with powdered sugar or drizzle with chocolate ganache for an elegant touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or in a warm oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Fudge Cake contains roughly 37 calories, with 1g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 627mg per serving (27% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may not be as tender. For best results, substitute 1 cup of all-purpose flour minus 2 tablespoons to mimic cake flour's lighter texture.
What should I do if I don't have shortening?
If you don't have shortening, you can substitute an equal amount of unsalted butter or vegetable oil. However, using butter will give the cake a richer flavor, while oil may result in a slightly denser cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the toothpick comes out with wet batter, it needs more time. Be careful not to overbake, as this can dry out the cake.
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).