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Old Fashioned Fudge Cake


"A dense, moist chocolate cake made from scratch. Can be doubled without any problems."
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1 h 15 m servings 422 cals
Original recipe yields 12 servings (1 9-inch tube pan)


  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
  2. Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
  3. Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Read all reviews 22
  1. 25 Ratings

Most helpful positive review

This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered...

Most helpful critical review


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Most positive
Least positive

This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered...

Very easy to make. I ommitted the sour cream and only put in 1 cup of sugar as I couldn't get bitter chocolate only the normal dark kind, but it rose beautifully and tasted great.

Extremely moist! Sour cream always makes cakes moist. I used semi-sweet chocolate and the cake turned out perfect. No icing necessary.

Wonderful cake! I also used 1 cup of strong brewed coffee instead of the water. I increased the chocolate to 6 ounces. Very moist and delicious. I used a bundt pan and the baking time for my...

If you're looking for a chocolate pound cake recipe, this is a very good one. When I saw "fudge" in the title, I hoped it was a fudgey and chocolatey traditional chocolate cake. I love pound c...

The best chocolate cake I have ever made or eaten for that matter! Moist, thick and perfectly chocolate! I did substitute vanilla hazelnut coffee for water and added an extra ounce of chocolat...

This is a really easy, delicious cake! I did add a teaspoon of cinnamon for a "Mexican chocolate" flair and for presentation's sake, I made a glaze of 1 cup powdered sugar, 3 tbl milk, and 1 tsp...

This was wonderful! The only chocolate I had was semi-sweet chocolate chips, so I used about 3/4 cup. I also added 1/2 teaspoon of salt with the dry ingredients. Moist, dense, and perfect old f...

this recipe was wonderful. it was easy and delicious. i made this on superbowl sunday and didn't have any sour cream, so instead of fighting the crowds in stores i just made it without it. still...