UPDATE: I’ve recently updated this recipe and completely revamped the fudge frosting. It now comes out deliciously fudgy and has the right consistency every single time. I hope you enjoy!
This cake can be stored, covered well, at room temperature for about a day, then can be covered well and stored in the refrigerator for another 4 days or so. To serve, let the cake come to room temperature.
Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about substitutions and making this cake into cupcakes or a 13×9 inch pan.
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Nutrition
Calories: 785kcal | Carbohydrates: 118g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 289mg | Potassium: 346mg | Fiber: 6g | Sugar: 90g | Vitamin A: 1078IU | Calcium: 90mg | Iron: 3mg
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