Old-Fashioned Chewy Fudge Cake
Rich, chewy fudge cake with intense chocolate flavor and crunchy pecans, perfect for celebrations or satisfying dessert cravings, appealing to chocolate lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Combine sugar, flour, and salt in a medium mixing bowl; mix well and set aside.
- Melt chocolate and butter over hot water in the top of a double boiler, stirring well.
- Gradually stir the chocolate mixture into the flour mixture.
- Stir in eggs, vanilla, and chopped pecans.
- Pour batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 325° F for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean.
- Cool and cut into squares to serve.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. If you prefer a nut-free version, simply omit the pecans or substitute with chocolate chips. Ensure that the butter is fully melted and combined with the chocolate for a smoother batter. Mixing the ingredients gently will keep the cake chewy and moist.
Serving Suggestions
This chewy fudge cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Fresh berries or a drizzle of chocolate sauce can enhance the presentation. Serve it as a delightful dessert after a hearty meal or alongside coffee for an afternoon treat.
Storage & Reheating
Store any leftover fudge cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place individual squares in the microwave for about 10-15 seconds until warm, or enjoy it cold for a fudgy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Chewy Fudge Cake contains roughly 233 calories, with 4g protein, 25g carbohydrates, and 9g fat. It is a good source of vitamin C (16% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 599mg 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 flour for this recipe?
You can experiment with different flours, but all-purpose flour is recommended for the best texture. If you're looking for alternatives, a gluten-free all-purpose blend could work, though it may alter the cake's chewiness slightly.
How do I know when the cake is done baking?
To check for doneness, insert a wooden pick into the center of the cake. It should come out clean or with a few moist crumbs. If there’s wet batter on the pick, continue baking for a few more minutes and check again.
Can I freeze the fudge cake?
Yes, you can freeze the fudge cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. Thaw it overnight in the refrigerator before serving.
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).