Pantry Fudge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cake1.5 cups self raising flour1 cup sugar (splenda could be used)1 cup water1 tsp vanilla essence3 TB cocoa1 TB white vinegar6 TB canola oil (or other vegetable oil)1/4 tsp salt (optional but included)Icing1 cup icing sugar1.5 TB cocoa1 TB low fat margerine (used for nutrition calculations), or butter (marg or butter can be left out for a vegan cake - you then get a glaze instead of an icing - or you could try substituting a vegan margerine)
1. Heat oven to 180 degrees celcius, lightly grease a 20cm cake tin (I use cooking spray)
2. Combine all cake ingredients, whisk until smooth
3. Pour into tin, bake for 35-40 minutes until springs back when touched lightly in centre
4. Leave in tin 10 mintues then turn out onto a rack
5. Ice when cool (or dust with icing sugar)
Icing
Combine all ingredients and then gradually add hot water, mixing continuously, until a spreadable texture is achieved. If butter is omitted, texture will be thinner (glaze-like).
Makes a 20cm cake that divides into 8 slices.
Adjusted calories per slice when made using splenda in the cake and without butter in the icing: 313.8
You could also reduce the oil by half and use some apple puree, but I haven't tried this.
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.
2. Combine all cake ingredients, whisk until smooth
3. Pour into tin, bake for 35-40 minutes until springs back when touched lightly in centre
4. Leave in tin 10 mintues then turn out onto a rack
5. Ice when cool (or dust with icing sugar)
Icing
Combine all ingredients and then gradually add hot water, mixing continuously, until a spreadable texture is achieved. If butter is omitted, texture will be thinner (glaze-like).
Makes a 20cm cake that divides into 8 slices.
Adjusted calories per slice when made using splenda in the cake and without butter in the icing: 313.8
You could also reduce the oil by half and use some apple puree, but I haven't tried this.
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 407.4
- Total Fat: 15.9 g
- Cholesterol: 0.1 mg
- Sodium: 272.1 mg
- Total Carbs: 65.6 g
- Dietary Fiber: 2.3 g
- Protein: 4.1 g