Leona Lowrie'S Fudge Frosting Cake
A rich chocolate cake with a moist crumb and luscious fudge frosting, perfect for chocolate lovers and special occasions or everyday indulgence.
Ingredients
Instructions
- Mix the flour, sugar, cocoa, soda, and salt together.
- Add the eggs, oil, and sour milk; stir until combined.
- Add vanilla and boiling water; mix well.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for about 45 minutes.
- Allow the cake to cool before covering with Fudge Frosting.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for optimal blending. To enhance moisture, add an extra egg or 1/4 cup of applesauce to the batter.
Serving Suggestions
Serve the cake with a generous layer of fudge frosting and a scoop of World'S Easiest Ice Cream for a delightful dessert experience. It pairs well with fresh fruit, such as strawberries or raspberries, to balance the richness of the chocolate. Consider serving it alongside Rachel'S Meal-In-A-Muffin for a fun dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds, or enjoy it chilled right from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Leona Lowrie'S Fudge Frosting Cake contains roughly 341 calories, with 10g protein, 55g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (34% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 893mg per serving (39% 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 oil in this recipe?
Yes, you can substitute Wesson oil with any neutral oil like canola or vegetable oil. Just keep in mind that oils with distinct flavors, like olive oil, may alter the taste of the cake.
What should I do if my cake sinks in the middle?
A sinking cake is usually caused by underbaking or adding too much liquid. Ensure you bake the cake until a toothpick inserted in the center comes out clean, and follow the recipe measurements accurately for best results.
Can this cake be made gluten-free?
Absolutely! To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for binding, or add it separately if necessary. Adjust baking time as needed.
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).