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Sweet Cayenne
Back Pocket Chocolate Fudge Cake
This recipe for Back Pocket Chocolate Fudge Cake is an easy bundt cake that is super moist, fudgy, and extra delicious. It's made with Ghirardelli chocolate, sour cream, and topped with hot fudge and caramel!
1
128
1
55 min
TOTAL TIME
336
CALORIES
$0.51
PER SERVING
Ingredients
12 INGREDIENTS
14 SERVINGS
1/2 cup hot fudge topping
1 pkg double chocolate cake mix
1/3 cup lukewarm water
1 tbsp cocoa powder
2/3 cup sour cream
cooking spray
1 pkg vanilla instant pudding mix
3/4 cup semi-sweet chocolate chips
2 tsp espresso powder
1/3 cup vegetable oil
3 large eggs
2 tbsp salted caramel topping
Directions
18 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
View Directions on Sweet Cayenne
Health Info
Macros
47g
CARBS
15g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is a Fudge Cake?
What ingredients do I need to make Fudge Cake?
What is the best way to prepare the ingredients for Fudge Cake?
What cooking techniques and equipment do I need to make Fudge Cake?
Can I make any ingredient substitutions or adjustments to cater to my personal taste or dietary preferences?
How can I adjust the consistency or texture of the Fudge Cake batter?
What are some common mistakes to avoid when making Fudge Cake?
How should I store leftover Fudge Cake and can I prepare it in advance?
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