Plain Cake With Fudge Candy Icing
A moist, tender vanilla cake with a smooth fudge candy icing, perfect for celebrations or everyday treats, appealing to those who love rich, classic desserts.
Ingredients
Instructions
- Sift flour with sugar into a large bowl.
- Add shortening and 3/4 cup of the milk.
- Beat for 2 minutes on low speed, then beat at medium speed.
- Add remaining milk, eggs, and vanilla.
- Beat for 2 minutes.
- Pour batter into three well-greased and lightly floured 8-inch pans.
- Bake in a medium oven until golden brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening, which can enhance the cake's texture. If you don't have self-rising flour, combine all-purpose flour with 3 teaspoons of baking powder and a pinch of salt. Make sure to sift the flour and sugar together to ensure a light, airy cake. For added richness, you can also fold in some chocolate chips before baking.
Serving Suggestions
This cake pairs beautifully with Southern Pecan Fudge for a decadent dessert experience. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh berries can also be a delightful accompaniment, adding a touch of acidity to balance the sweetness of the cake.
Storage & Reheating
Store any 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, place a slice in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Cake With Fudge Candy Icing contains roughly 317 calories, with 3g protein, 37g carbohydrates, and 12g fat. It is a good source of vitamin C (18% 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 substitute the milk with a non-dairy option?
Yes, you can substitute the milk with almond milk, soy milk, or oat milk. Just ensure that the non-dairy milk is unsweetened to maintain the cake's balance. The texture may vary slightly, but the cake will still turn out delicious.
How can I make the cake more chocolatey?
To make a chocolate version of this cake, replace 1/2 cup of the self-rising flour with cocoa powder. You can also add chocolate chips to the batter for an extra chocolatey bite, enhancing the overall flavor.
What is the best way to ensure the cake rises properly?
Ensure that your baking powder is fresh for optimal rise. Also, avoid overmixing the batter after adding the eggs and vanilla, as this can lead to a denser cake. Pour the batter into prepared pans promptly to take advantage of the leavening agents.
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).