Sour Cream Fudge Cake

Name: Sour Cream Fudge Cake
Ingredients: 3 eggs; pinch salt; 1144 c. sugar; 1 cc. sour cream; 1144 c. cake flour; 1 T. boiling water; 1te vanilla; 4 squares chocolate

From The Warrenton cook book, 1951

Size 8x8x2.

Presented as published in 1951. 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

Nutrition per serving

2506Calories

41 gProtein

456 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories2506 kcal

Protein41 g

Carbohydrates456 g

Fiber3.2 g

Sugars303 g

Total Fat59 g

Saturated Fat30 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol683 mg

Sodium372 mg

Potassium774 mg

Calcium375 mg

Iron17 mg

Magnesium73 mg

Phosphorus691 mg

Zinc4 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K3.8 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)13 mg

Folate405 mcg

Choline460 mg

Caffeine0 mg

Water323 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 6. The excerpt below is the record exactly as published.

SouR CREAM FUDGE CAKE 3 eggs pinch salt 1144 c. sugar i, AoE) 1 cc. sour cream 1 T. boiling water 1144 c. cake flour Ite vanilla 4 squares chocolate

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