Sunday, January 9, 2011

No Fuss Fudge Cake


I've been a member of Simple Savings for over 3 years now, a web site with handy hints to save money in all aspects of your life. I came across a thread in the member's forum for a "No Fuss Fudge Cake" and being a traditionalist with baking, didn't think much of it at first but eventually gave it a try. It's one of my most used recipes and favourite cake recipes. It's so quick and easy and produces a gorgeous, moist cake. It's so easy to adapt to a slice, brownie, bar cake, loaf, cupcakes, you name it.

This is the basic recipe as submitted by Annette Bennet on 7 September 2007.

No Fuss Fudge Cake

1 and half cups plain flour
3 tablespoons cocoa
1 cup sugar
1 cup water
1 teaspoon vanilla
1 tablespoon white vinegar
6 tablespoons oil (I use canola)
1 teaspoon bicarb soda
half teaspoon salt

Turn oven to 180 C. Grease a 20cm tin well. Dust inside the tin with a little flour. Tap out excess. Put the flour, sugar, cocoa and water in a bowl. Add vanilla, vinegar, oil, baking soda and salt. Mix with beaters until smooth. (Mixture is runny.) Pour into the tin. Bake 35 to 40 minutes. Cool for 10 minutes then take out of tin. Ice with your favourite icing.

Tonight I made a Black Forest version, using the exact recipe above, except replaced the water with 1 cup of the liquid from the jar of sour cherries, 1 cup of sour cherries. I then split the cake and filled with whipped cream and topped with chocolate ganache (100gm melted dark chocolate and 100mls cream, warmed and mixed together). Very moist, very light and very quick.

1 comment:

  1. LOL..
    we have been making this for generations.. it was made popular during WW2..vinegar instead of eggs.
    we have always called it wacky cake :-)
    glad to see it is still a popular recipe..
    some cooks even mix it all right in the 9x13 pan..
    lisa

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