Fudgy Chocolate Cake Recipe

Name: Fudgy Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups sugar; 1-3/4 cups flour; 1 cup brewed strong MAXWELL HOUSE Coffee; 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 5 oz. BAKER'S Unsweetened Chocolate, melted; 1/4 cup oil; 2 tsp. baking soda; 1 tsp. CALUMET Baking Powder; 1 tsp. vanilla; 1 Tbsp. unsweetened cocoa powder

Servings: persons

1-3/4 cups sugar
1-3/4 cups flour
1 cup brewed strong MAXWELL HOUSE Coffee
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
5 oz. BAKER'S Unsweetened Chocolate, melted
1/4 cup oil
2 tsp. baking soda
1 tsp. CALUMET Baking Powder
1 tsp. vanilla
1 Tbsp. unsweetened cocoa powder

1
Heat oven to 350 degrees F.
2
Beat all ingredients except cocoa powder in large bowl with mixer until blended.
3
Pour into 9-inch springform pan sprayed with cooking spray.
4
Bake 50 to 55 min.
5
or until toothpick inserted in center comes out clean.
6
Cool completely.
7
(Center of cake will sink as it cools.)
8
Run knife around rim of pan to loosen cake; remove rim.
9
Sprinkle cake with cocoa powder before serving.

614

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: 1-3/4 cups sugar, 1-3/4 cups flour, 1 cup brewed strong MAXWELL HOUSE Coffee, 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.

Yes, Fudgy Chocolate 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.

Fudgy Chocolate Cake

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