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My review
Old Fashioned Fudge Cake
RITA610
"A dense, moist chocolate cake made from scratch. Can be doubled without any problems."
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Ingredients
1 h 15 m servings 422 calsOriginal recipe yields 12 servings (1 9-inch tube pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
- Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
- Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
Per Serving: 422 calories; 23.3 g fat; 52.6 g carbohydrates; 4.9 g protein; 80 mg cholesterol; 73 mg sodium. Full nutrition
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Reviews
Read all reviews 2225 Ratings
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Most helpful positive review
5/23/2002
This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered...
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5/23/2002
This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered...
9/13/2003
Very easy to make. I ommitted the sour cream and only put in 1 cup of sugar as I couldn't get bitter chocolate only the normal dark kind, but it rose beautifully and tasted great.
2/24/2004
Extremely moist! Sour cream always makes cakes moist. I used semi-sweet chocolate and the cake turned out perfect. No icing necessary.
10/13/2008
Wonderful cake! I also used 1 cup of strong brewed coffee instead of the water. I increased the chocolate to 6 ounces. Very moist and delicious. I used a bundt pan and the baking time for my...
6/10/2004
If you're looking for a chocolate pound cake recipe, this is a very good one. When I saw "fudge" in the title, I hoped it was a fudgey and chocolatey traditional chocolate cake. I love pound c...
4/5/2008
The best chocolate cake I have ever made or eaten for that matter! Moist, thick and perfectly chocolate! I did substitute vanilla hazelnut coffee for water and added an extra ounce of chocolat...
2/25/2007
This is a really easy, delicious cake! I did add a teaspoon of cinnamon for a "Mexican chocolate" flair and for presentation's sake, I made a glaze of 1 cup powdered sugar, 3 tbl milk, and 1 tsp...
1/23/2009
This was wonderful! The only chocolate I had was semi-sweet chocolate chips, so I used about 3/4 cup. I also added 1/2 teaspoon of salt with the dry ingredients. Moist, dense, and perfect old f...