Try this Mocha Fudge Cake recipe, or contribute your own.
Suggest a better description1. Place the flours, sugar, cocoa, baking soda, and salt in a large bowl, and stir with a wire whisk to mix well.
2. Place the milk, coffee, vinegar, and vanilla extract in a small bowl, and stir to mix well. Add the milk mixture to the flour mixture, and stir with a wire whisk until the batter is smooth. (The batter will be thin) Stir in the walnuts.
3. Coat a 9X13-inch pan with nonstick cooking spray, and pour the batter into the pan. Bake at 350F for 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean. Be careful not to overbake.
4. To make the glaze, place all of the glaze ingredients in a small bowl, and stir until smooth. Spread the glaze in a thin layer over the hot cake. Allow the cake to cool to room temperature in the pan, and cut into 2-x-3-inch squares to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 236 | ||
Calories from Fat: 14 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 334.2mg | 12 % | |
Potassium 111.4mg | 3 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 48.6g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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