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Fudge Cake Recipe
|Butter/Null||5 Ounce (150 Gram)|
|Golden syrup/Null||30 Milliliter (2 Tablespoon)|
|Plain chocolate/Null||5 Ounce, cut into small pieces (150 Gram)|
|Lady finger/Null||6 Ounce, crushed (175 Gram)|
|Sultanas/Null||1 Ounce (25 Gram)|
|Chopped glace cherries/Null||30 Milliliter (2 Tablespoon)|
|Plain chocolate/Null||2 Ounce, cut into small pieces (50 Gram)|
|Butter/Null||1 Ounce (25 Gram)|
|Water/Null||30 Milliliter (2 Tablespoon)|
|Icing sugar/Null||5 Ounce, sifted (150 Gram)|
Serving size: Complete recipe
Calories 3040 Calories from Fat 1746
% Daily Value*
Total Fat 200 g308.3%
Saturated Fat 123.3 g616.6%
Trans Fat 0.4 g
Cholesterol 365.8 mg
Sodium 228.1 mg9.5%
Total Carbohydrates 341 g113.7%
Dietary Fiber 18.8 g75.1%
Sugars 300.4 g
Protein 15 g30.1%
Vitamin A 97.9% Vitamin C 61.3%
Calcium 27.2% Iron 45.5%
*Based on a 2000 Calorie diet
Stir in the biscuits, sultanas and cherries.
Spoon into a well-greased springform 1/2 kg./ 1 lb.loaf tin.
Chill in the refrigerator for 30 minutes or until set.
Remove the sides of the tin and transfer the cake to a plate.
To make the icing, melt the chocolate and butter with the water over low heat.
Remove from the heat and gradually beat in the icing sugar until the mixture is of a thick spreading consistency.
Spread generously over the top and sides of the cake and allow to set.