Texas 22 Minute Holiday Fudge Cake
A rich, chocolatey fudge cake with a moist crumb and deep cocoa flavor, perfect for holiday gatherings or whenever craving a decadent dessert.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease and flour a 13 x 15-inch loaf pan.
- In a large mixing bowl, combine flour and sugar.
- In a 3-quart saucepan, mix water, Crisco, oleo, and cocoa.
- Heat slowly over low heat, stirring constantly, until oleo and Crisco melt.
- Pour the hot mixture over the flour and sugar in the bowl.
- Mix on high speed until well combined.
- Add buttermilk, eggs, soda, and vanilla to the mixture.
- Mix thoroughly until smooth.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. To make the mixing process easier, ensure your oleo and Crisco are at room temperature. This cake is perfect for the holidays and pairs beautifully with Sour Cream Cabbage Slaw.
Serving Suggestions
This fudge cake is delicious on its own, but you can enhance its indulgence by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It's also delightful with a cup of Hot Chocolate Mix(Beverages) for a cozy dessert experience during the holidays. For a complete meal, serve it alongside Grandma'S Cheesy Hash Browns.
Storage & Reheating
Store any leftover fudge 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 until warmed through to enjoy it as if it were freshly baked.
Nutrition & Diet Analysis (per serving)
Each serving of Texas 22 Minute Holiday Fudge Cake contains roughly 121 calories, with 3g protein, 18g carbohydrates, and 2g fat.
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 fat instead of Crisco and oleo?
Yes, you can substitute both Crisco and oleo with an equal amount of unsalted butter or a plant-based butter alternative for a dairy-free version. This will give your cake a slightly different flavor but still yield a moist and delicious result.
What can I do if I don't have a 13 x 15-inch loaf pan?
If you don't have the exact size pan, you can use two 9-inch round cake pans or one 9 x 13-inch baking dish. Just be sure to adjust the baking time accordingly, checking for doneness with a toothpick inserted in the center.
How can I make this recipe gluten-free?
To make this fudge cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose baking blend. Make sure the blend contains xanthan gum to help with the cake's structure. The rest of the ingredients remain unchanged for a delicious gluten-free treat.
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).