Chewin'

the News

December 2005

Chocolate Fudge Cake

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Recipes:	1	2	3	4	5	6
Servings:	16	32	48	64	80	96
Ingredients:
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Unsweetened cocoa powder	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Baking soda	1-1/4 t.	2-1/2 t.	1 T. + 3/4 t.	1 T. + 2 t.	2 T. + 1/4 t.	2 T. + 1-1/2 t.
Salt	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Butter or margarine	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Sugar	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Brown sugar	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Eggs	2	4	6	8	10	12
Vanilla	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Low fat buttermilk	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.

Assembly Directions:

Preheat oven to 350 degrees. Grease two 9-inch round cake pans or one 9x13 cake pan. Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter and both sugars at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. At low speed, alternately add flour mixture and buttermilk to batter until just blended. Pour batter into pan(s). If making the round layers, bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. If making the 9x13 cake, bake for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Freezing Directions:

Layer cake - Allow to cool for 10 minutes. Turn out onto a wire rack and cool completely. Once cooled, place layers into separate gallon freezer bags. Seal, label and freeze.

Oblong cake – Allow to cool for 10 minutes. Turn out onto a wire rack and cool completely. Once cooled, place in a two gallon freezer bag. Seal, label and freeze.

Serving Directions:

Allow the cake to thaw. Frost with your favorite frosting and enjoy.

Comments:

I like to top this cake with fudge sauce and whipped cream. It is so rich and thick! It’s a favorite at our house for birthdays.

Nutritional Info: 

Per Serving: 216 Calories; 10g Fat (40.0% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 266mg Sodium. 

Exchanges: 1 Grain (Starch); 2 Fat; 1 Other Carbohydrates.

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