Butter Fudge Cake

Name: Butter Fudge Cake
Ingredients: 12/3 cup flour; 1 1/4 tsp. soda; 1/2 cup cocoa; 1 cup milk; 3 eggs; 11/2 cups sugar; 1 tsp. salt; 1/2 cup shortening; 1 tsp, vanilla

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

No method was recorded for this recipe.

Nutrition per serving

3336Calories

59 gProtein

506 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories3336 kcal

Protein59 g

Carbohydrates506 g

Fiber16 g

Sugars315 g

Total Fat137 g

Saturated Fat13 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol587 mg

Sodium2656 mg

Potassium2177 mg

Calcium486 mg

Iron23 mg

Magnesium352 mg

Phosphorus1148 mg

Zinc7.8 mg

Copper2.3 mg

Manganese3.6 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)16 mg

Folate422 mcg

Choline490 mg

Caffeine41 mg

Water353 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 18. The excerpt below is the record exactly as published.

BUTTER FUDGE CAKE Armorel V. Wells 12/3 cup flour 1 1/4 tsp. soda 1/2 cup cocoa 1 cup milk 3 eggs 11/2 cups sugar 1 tsp. salt 1/2 cup shortening 1 tsp, vanilla

Cook this with the app: pantry check, scaling, and the assistant.