Ingredients for Ohio River Bottom Sludge Cake
- Flour
- Sugar
- Cocoa
- Baking Powder
- Salt
- Milk
- Butter
- Vanilla
- Brown Sugar
- White Sugar
- Boiling Water
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How to Make Ohio River Bottom Sludge Cake
- Preheat oven to 350°F (175°C). Grease an 8-inch square glass baking dish.
- In a large bowl, sift together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add the wet ingredients: 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Beat with an electric mixer on medium speed until well combined.
- Pour the batter into the prepared baking dish.
- In a small bowl, combine the topping ingredients: 1 cup granulated sugar, ½ cup unsweetened cocoa powder, and ½ cup chopped nuts (optional). Sprinkle evenly over the cake batter.
- Carefully pour 1 cup of boiling water over the topping. Do not stir!
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for at least 15 minutes before serving. A fudgy crust will form on top, and a thick, delicious sauce will pool underneath.
- Serve warm with a scoop of your favorite vanilla ice cream for the ultimate indulgence!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
145g
Fat
15g
Carbs
17g
