Chocolate Fudge Snack Cake

Granulated sugar allows the pure chocolate flavor to shine through in this easy-to-make cake. Buttermilk gives it a moist texture, while Dutch process cocoa imbues the cake with a deep chocolate taste.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.5g
  • Carbohydrate: 42.6g
  • Fiber: 1.8g
  • Cholesterol: 65mg
  • Iron: 1.6mg
  • Sodium: 233mg
  • Calcium: 37mg

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2/3 cup fat-free buttermilk
  • 1/2 teaspoon powdered sugar (optional)

Preparation

  1. Preheat oven to 350°.
  2. Coat an 8-inch square baking pan with cooking spray; dust with 2 teaspoons flour. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring with a whisk.
  3. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add vanilla; beat well. Add granulated sugar, 1/4 cup at a time, beating well after each addition. Beat at medium-high speed 3 minutes. Add eggs, one at a time, beating well after each addition.
  4. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
  5. Pour batter into prepared pan. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake, if desired.
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