The recipe Pantry Fudge Cake
Pantry Fudge Cake recipe is a Dessert meal that takes 40 minutes to make. If you enjoy for Dessert, you will like Pantry Fudge Cake!
Pantry Fudge Cake
- What Course Is Pantry Fudge Cake?
- How Long Does Pantry Fudge Cake Recipe Take To Prepare?
- How Long Does Pantry Fudge Cake Recipe Take To Cook?
- How Many Servings Does Pantry Fudge Cake Recipe Make?
- What Are The Ingredients For Pantry Fudge Cake Recipe?
- How Do I Make Pantry Fudge Cake?
- What's The Nutritional Info For Pantry Fudge Cake?
- What Type Of Cuisine Is Pantry Fudge Cake?
- What Dietary Needs Does Pantry Fudge Cake Meet?
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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. What Course Is Pantry Fudge Cake?Pantry Fudge Cake is for Dessert. How Long Does Pantry Fudge Cake Recipe Take To Prepare?Pantry Fudge Cake takes 10 minutes to prepare. How Long Does Pantry Fudge Cake Recipe Take To Cook?Pantry Fudge Cake takes 40 minutes to cook. How Many Servings Does Pantry Fudge Cake Recipe Make?Pantry Fudge Cake makes 8 servings. What Are The Ingredients For Pantry Fudge Cake Recipe?The ingredients for Pantry Fudge Cake are: Cake1.5 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) How Do I Make Pantry Fudge Cake?Here is how you make Pantry Fudge Cake: 1. Heat oven to 180 degrees celcius, lightly grease a 20cm cake tin (I use cooking spray)2. Combine all cake ingredients, whisk until smooth3. Pour into tin, bake for 35-40 minutes until springs back when touched lightly in centre4. Leave in tin 10 mintues then turn out onto a rack5. 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: 313.8You could also reduce the oil by half and use some apple puree, but I haven't tried this.Number of Servings: 8Recipe submitted by SparkPeople user PHRASER.What's The Nutritional Info For Pantry Fudge Cake?The nutritional information for Pantry Fudge Cake is:
What Dietary Needs Does Pantry Fudge Cake Meet?The dietary needs meet for Pantry Fudge Cake is Vegan |
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