Strawberry Fudge Revel Cake – a delicious recipe with brown sugar, Gold Medal all-purpose, cocoa, margarine, Mix, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
Generously grease and flour 12-c. Bundt cake pan or tube pan, 10x4 inches.
3
Mix brown sugar, flour, cocoa and margarine until crumbly; reserve.
4
Beat cake mix (dry), water, oil and eggs in large bowl on low speed, scraping bowl frequently, 2 minutes.
5
Pour about 1 2/3 c. batter into pan; sprinkle with about 1 1/3 c. of the crumbly mixture.
6
Pour about 1 2/3 c. batter into pan; sprinkle with remaining crumbly mixture.
7
Pour remaining batter into pan.
8
Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes.
9
Cool 10 minutes; invert on wire rack or heatproof serving plate.
10
Remove pan; cool cake completely. Spread top of cake with Chocolate Glaze, allowing some to drizzle down side.
790
kcal
Calories
43
g
Fat
98
g
Carbs
17
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 9 ingredients. The key ingredients include: 1 c. packed brown sugar, 1/2 c. Gold Medal all-purpose flour, 1/3 c. cocoa, 1/4 c. margarine or butter, softened, and more.
Yes, Strawberry Fudge Revel 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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