Sarah'S Fudge Cake
A rich, chocolate fudge cake with moist layers and smooth frosting, perfect for satisfying sweet cravings and suitable for gatherings or special occasions.
Ingredients
Instructions
- Melt margarine in a saucepan on top of the stove.
- Add cocoa to the melted margarine and stir well.
- Add 1/2 cup water and heat until mixture is very hot, then remove from stove.
- In a mixing bowl, combine sugar, flour, and soda.
- Add eggs, vanilla, and buttermilk to the dry ingredients and mix well.
- Mix corn oil and water to make 1 cup and add to the batter.
- Pour batter into a greased cake pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you don't have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes. This cake can also be made with vegetable oil if corn oil isn't available.
Serving Suggestions
This fudge cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs beautifully with Edith'S Lemon Meringue Pie for a delightful dessert spread. Enjoy it alongside fresh berries for a burst of flavor.
Storage & Reheating
Store any leftover fudge 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, microwave individual slices for 10-15 seconds or warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sarah'S Fudge Cake contains roughly 754 calories, with 13g protein, 99g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (34% of the Daily Value), iron (34% of the Daily Value), and protein (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 479mg per serving (21% 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?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use gluten-free flour blends if you need a gluten-free option. Just ensure the blend contains xanthan gum for proper structure.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for each egg. This will keep the cake moist while providing a slight sweetness.
How can I frost this cake?
A simple chocolate ganache made from heavy cream and chocolate chips works wonderfully. Alternatively, a cream cheese frosting can add a tangy flavor that complements the rich fudge cake beautifully.
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).