Fudge Nut Cake
Yield
1 cakePrep
10 minCook
25 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
cake flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
milk
plus 2 tbsp |
|
| 2 | large |
eggs
unbeaten |
|
| 3 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| 1 | cup |
nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
cake flour
|
|
| 5 | ml |
baking soda
|
|
| 355 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
milk
plus 2 tbsp |
|
| 2 | large |
eggs
unbeaten |
|
| 86.7 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 237 | ml |
nuts
coarsely chopped |
|
Directions
In mixer bowl, cream butter at medium speed.
At low speed, blend in flour, soda, salt and sugar, which have been sifted together.
Add ¾ cup milk. Beat 2 minutes at medium speed.
Add eggs, melted chocolate and remaining milk; blend.
Scrape bowl frequently.
Beat 1 minute at medium speed.
At low speed, add nuts and blend well.
Turn batter into greased 9 x 13 pan.
Bake at 350℉ (180℃) for 45 minutes or until done.
Cake may also be baked in 2, 9" pans at 375~ for 25 minutes or until done.
Omit nuts.
NOTE: Cocoa may be substituted for chocolate.
Sift ⅔ cup cocoa with dry ingredients.
