Fudge Cake – a delicious recipe with butter, sugar, eggs, flour, cocoa, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
2
Stir together flour and cocoa; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla extract. Fold in morsels and pecans, if desired.
3
Pour batter into a lightly greased 13- x 9-inch pan.
4
Bake at 350u00b0 for 22 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool slightly in pan on a wire rack. Cut into squares, and serve warm.
5
NOTE: Semisweet chocolate morsels may be substituted for milk chocolate morsels.
1892
kcal
Calories
113
g
Fat
202
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 4 large eggs, 1 cup all-purpose flour, and more.
Yes, 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.
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