Dessert

Pantry Fudge Cake is for Dessert.

Pantry Fudge Cake takes 10 minutes to prepare.

Pantry Fudge Cake takes 40 minutes to cook.

Pantry Fudge Cake makes 8 servings.

The ingredients for Pantry Fudge Cake are:

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)

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.

The nutritional information for Pantry Fudge Cake is:

• 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

The dietary needs meet for Pantry Fudge Cake is Vegan