Fudge Cakes Recipe

Name: Fudge Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup flour, all-purpose sifted; 1/2 teaspoon baking powder double-acting; 1/2 teaspoon salt; 1/4 cup butter; 1 cup sugar; 2 each egg yolks unbeaten; 1/4 cup milk; 2 ounces chocolate unsweetened unsweetened, melted; 1/2 cup nuts chopped; 2 each egg whites stiffly beaten

Servings: persons

⅔ cup flour, all-purpose sifted
1/2 teaspoon baking powder double-acting
1/2 teaspoon salt
1/4 cup butter
1 cup sugar
2 each egg yolks unbeaten
1/4 cup milk
2 ounces chocolate unsweetened unsweetened, melted
1/2 cup nuts chopped
2 each egg whites stiffly beaten

1
Sift together the flour, baking powder, and salt.
2
Cream butter and gradually add sugar, creaming well.
3
Add egg yolks, milk and melted unsweetened chocolate.
4
Blend in the dry ingredients;mix thoroughly.
5
Stir in nuts.
6
Fold in 2 stiffly beaten egg whites.
7
Turn into 9 x 9 inch pan, well greased and lightly floured on bottom.
8
Bake in moderate oven (350F/180C) 25 to 30 minutes.
9
Cool and frost with Chocolate Frosting.
10
Cut into bars or squares.
11
FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to 13 full.
12
Bake 15 to 20 minutes.
13
Cool and frost.

598

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: ⅔ cup flour, all-purpose sifted, 1/2 teaspoon baking powder double-acting, 1/2 teaspoon salt, 1/4 cup butter, and more.

Yes, Fudge Cakes 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.

Fudge Cakes

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