Mom'S Fudge Cake
Mom's Fudge Cake is a rich, moist chocolate cake with a deep cocoa flavor, complemented by a creamy fudge frosting. Perfect for family gatherings or special occasions, it combines classic ingredients for a nostalgic dessert that satisfies chocolate lovers of all ages.
Ingredients
Instructions
- Stir together the baking chocolate, boiling water, and margarine and let cool.
- Sift together baking soda, salt, sugar, and flour three times.
- Add dry ingredients to the cooled chocolate mixture.
- Stir until smooth.
- Add beaten eggs, sour milk, and vanilla to the chocolate mixture.
- Stir well but don't overbeat.
- Pour batter into a greased and floured 9 x 13-inch pan or two 8-inch round pans.
- Bake at 350°F for 40 minutes.
- Frost with Peanut Butter Fudge Frosting once cooled.
Tips & Substitutions
For a richer chocolate flavor, use high-quality dark chocolate instead of baking chocolate. If you don't have margarine, unsalted butter can be a suitable substitute. Ensure the boiling water is truly boiling for optimal melting of the chocolate. To add a twist, consider mixing in chopped nuts or chocolate chips. This cake pairs beautifully with Peanut Butter Fudge Frosting for a decadent finish.
Serving Suggestions
Serve slices of Mom's Fudge Cake alongside a scoop of vanilla ice cream for a delightful dessert experience. It also pairs well with fresh fruit like strawberries or raspberries for a refreshing contrast. For an extra treat, consider adding a dollop of whipped cream. This cake is perfect for gatherings or as a sweet ending to any meal.
Storage & Reheating
Store leftover fudge cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 350°F for about 5-10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Fudge Cake contains roughly 503 calories, with 8g protein, 82g carbohydrates, and 16g fat. It is a good source of protein (17% of the Daily Value), iron (17% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 587mg per serving (26% 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 chocolate?
Yes, you can substitute semisweet or dark chocolate for the baking chocolate. Just make sure to adjust the sugar if using a sweeter chocolate. Melt it in the same way as the baking chocolate to ensure a smooth batter.
What can I use instead of sour cream?
If you don't have sour cream, plain yogurt or buttermilk can work as excellent alternatives. They will provide the necessary moisture and tang to keep the cake tender and flavorful.
Can I bake this cake in different pan sizes?
Absolutely! If using two 8-inch round pans, keep an eye on the baking time, as it may reduce slightly. Check for doneness with a toothpick; it should come out clean when the cake is ready.
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).