Pantry Fudge Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pantry Fudge Cake calories by ingredient
Introduction
This cake can be made with pantry items (i.e. no eggs or butter necessary). Good for those on a budget! Nutrition information includes regular sugar, and butter for the icing. You can decrease the calorie content (and make the cake vegan) by leaving out the butter from the icing. You could also use splenda in the cake instead of sugar (but not in the icing). Makes a 20cm cake, which slices into 8.NB Australian cup and spoon measures. This cake can be made with pantry items (i.e. no eggs or butter necessary). Good for those on a budget! Nutrition information includes regular sugar, and butter for the icing. You can decrease the calorie content (and make the cake vegan) by leaving out the butter from the icing. You could also use splenda in the cake instead of sugar (but not in the icing). Makes a 20cm cake, which slices into 8.
NB Australian cup and spoon measures.
Number of Servings: 8
Ingredients
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Cake
1.5 cups self raising flour
1 cup sugar (splenda could be used)
1 cup water
1 tsp vanilla essence
3 TB cocoa
1 TB white vinegar
6 TB canola oil (or other vegetable oil)
1/4 tsp salt (optional but included)
Icing
1 cup icing sugar
1.5 TB cocoa
1 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)
Directions
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.
Member Ratings For This Recipe
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