Chocolate Fudge Cake Recipe

Name: Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Crisco; 1 c. sugar; 1/2 tsp. vanilla; 2 (1 oz. each) sq. unsweetened chocolate, melted and cooled; 1 egg; 1 1/4 c. sifted flour; 1/2 tsp. baking soda; 1/2 tsp. salt; 3/4 c. water; 1/2 c. semi-sweet chocolate chips; 9 walnut halves

Servings: persons

1/3 c. Crisco
1 c. sugar
1/2 tsp. vanilla
2 (1 oz. each) sq. unsweetened chocolate, melted and cooled
1 egg
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. water
1/2 c. semi-sweet chocolate chips
9 walnut halves

1
In large mixer bowl, cream Crisco and sugar until fluffy. Blend vanilla and chocolate into creamed mixture.
2
Add egg; beat well.
3
Sift together flour, soda and salt.
4
Add to creamed mixture alternately with water; beat after each addition.
5
Spread batter in greased and floured 9 x 9 x 2-inch baking pan.
6
Sprinkle top of batter with chocolate chips; arrange nut halves over top. Bake at 350u00b0 for 30 minutes or until done.
7
Cool in pan.
8
Cut in squares.

2451

kcal

Calories

174

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 c. Crisco, 1 c. sugar, 1/2 tsp. vanilla, 2 (1 oz. each) sq. unsweetened chocolate, melted and cooled, and more.

Yes, Chocolate Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Fudge Cake

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