Fudge Cake Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Butter/Null5 Ounce (150 Gram)
 Golden syrup/Null30 Milliliter (2 Tablespoon)
 Plain chocolate/Null5 Ounce, cut into small pieces (150 Gram)
 Lady finger/Null6 Ounce, crushed (175 Gram)
 Sultanas/Null1 Ounce (25 Gram)
 Chopped glace cherries/Null30 Milliliter (2 Tablespoon)
For icing
 Plain chocolate/Null2 Ounce, cut into small pieces (50 Gram)
 Butter/Null1 Ounce (25 Gram)
 Water/Null30 Milliliter (2 Tablespoon)
 Icing sugar/Null5 Ounce, sifted (150 Gram)

Nutrition Facts

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

Directions

Put the butter, syrup and chocolate in a saucepan and heat until the butter and chocolate have melted.
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.
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