Fudge Cake with Melba Topping Recipe


Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
VegetarianMain Ingredient
Interest Group


For cake
 Fudge cake mix9 Ounce (1 Package, Duncan Hines, Moist Deluxe Dark Dutch)
 Egg substitute3⁄4 Cup (12 tbs) (Equal To 3 Eggs)
 Water1 1⁄4 Cup (20 tbs)
 Puritan oil1⁄2 Cup (8 tbs)
For raspberry sauce
 Frozen dry pack raspberries12 Ounce, thawed, drained and juice reserved (1 Package)
 Sugar1⁄2 Cup (8 tbs)
 Cornstarch2 Teaspoon
 Grated lemon peel1⁄2 Teaspoon
 Canned sliced peaches in light syrup29 Ounce, drained (1 Can)

Nutrition Facts

Serving size

Calories 563 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 0.6 mg

Sodium 261.5 mg10.9%

Total Carbohydrates 82 g27.2%

Dietary Fiber 6.7 g26.9%

Sugars 61.5 g

Protein 7 g13.4%

Vitamin A 11.1% Vitamin C 6.6%

Calcium 3.4% Iron 15.1%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°F , grease and flour 13 x 9 x 2-inch pan.
2. For making the cake combine cake mix, egg substitute, water and oil in large bowl.
3. Beat at medium speed with electric mixer for 2 minutes and pour into pan.
4. Let it bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean and cool completely.
5. For making the sauce in a medium saucepan combine reserved raspberry juice, sugar, cornstarch and lemon peel.
6. Let it boil lowering heat and cook until thickened, stirring constantly.
7. Stir in reserved raspberries and let it cool.
8. Cut cake into serving squares and place several peach slices on top of cake square.
9. Spoon raspberry sauce over peaches and cake.