Budget Pantry Fudge Cake
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Cake
- 1 1⁄2 cups self-raising flour
- 3 tablespoons cocoa
- 1 cup sugar
- 1 cup water
- 1 teaspoon vanilla essence
- 1 tablespoon white vinegar
- 6 tablespoons vegetable oil (not olive or other strong flavoured oil)
- 1⁄4 teaspoon salt
- 1⁄4 cup icing sugar (optional)
-
Icing
- 1 cup icing sugar
- 1 1⁄2 tablespoons cocoa
- 1 tablespoon butter
- 1 -2 tablespoon hot water (do not be tempted to use extra!)
directions
- Heat oven to 180 C (350F).
- Grease and flour a 20cm round tin.
- Place all cake ingredients (except icing sugar) into a bowl and whisk until smooth.
- Pour into prepared tin and bake 35-40 minutes. Remove from oven and cool in tin for 10 minutes before turning out.
- When cool, either dust with optional icing sugar (vegan and dairy-free option), or top with icing.
- To make icing, combine sugar, cocoa and butter, then add small quantities of the hot water (I suggest a teaspoon at a time, up to a total of 2 tablespoons), stirring vigerously, until icing consistency is as you like it.
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Reviews
-
I thought icing sugar was the same as powdered sugar. Guess not. I barely used 1/4 cup water when making the icing and it was too runny. Had to add more powdered sugar and got it a little thicker. Once it set up a little it was ok. I used three tablespoons cocoa in the icing to get a more chocolate/fudge taste. Next time I make it I will use more cocoa in the cake as well.