Nutritional Info

Nutrition Facts

Serving Size 1 (221g)

Calories 498
Calories from Fat 101 (20%)
Amount Per Serving %DIV
Total Fat 11.2g 17%
Saturated Fat 7.4g 37%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 178.1mg 59%
Sodium 1103.1mg 48%
Potassium 145.2mg 3%
Total Carbohydrate 52.2g 17%
Dietary Fiber 2.2g 9%
Sugars 3.3g
Protein 10g 20%

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Recipe Description
Chocolate cake smothered with homemade fudge sauce. Serve with a scoop of vanilla ice cream and top with chopped pecans.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  pecans, chopped
8 Ounce(oz)  semisweet chocolate, coarsely chopped
1 Cup(c)  heavy cream
1 1/2 Teaspoon(t)  vanilla extract
1 3/4 Cup(c)  brewed coffee, at room temperature
1 3/4 Cup(c)  mayonnaise
1 1/2 Cup(c)  sugar
1 Cup(c)  cocoa powder
1 Tablespoon(T)  baking soda
3 1/2 Cup(c)  all purpose flour


Preheat the oven to 350°F. Grease a 13 by 9 inch pan. To make the cake, sift together the flour, baking soda, cocoa powder, and sugar into a large bowl. Beat in the mayonnaise, coffee, and vanilla, but do not over mix. The barter should be thick. Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes, then remove from the pan and allow to cool completely on a wire rack. To make the fudge sauce, bring the cream to a simmer in a saucepan over medium heat. Be careful not to burn. Remove from the heat and add the chocolate. Let sit for 5 minutes. Whisk the glaze until smooth.

Additional notes

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