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Chocolate Fudge Cake Recipe

Chocolate Fudge Cake Recipe photo by Taste of Home

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I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. —Katarina Greer, Victoria, British Columbia

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Chocolate Fudge Cake Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 16-20 Servings

30 25 55

Ingredients

1/2 cup butter, softened
1-1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
6 tablespoons baking cocoa
1-1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
1/2 cup milk
FROSTING:
1/2 cup butter, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 to 2 tablespoons milk
1 can (16 ounces) vanilla frosting

Directions

Grease a 13-in. x 9-in. baking pan; line with parchment paper. Grease the paper; set aside. In a large bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with water and milk, beating well after each addition.
Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment paper. Cool cake completely.
For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter. Spread with chocolate frosting; decorate with vanilla frosting. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 306 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 264 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Fudge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p244

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Chocolate Fudge Cake

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Reviewed on May. 05, 2012 by xxrouguexx

Cake tasted great, however removing the parchment paper was a disaster, part of the cake fell apart. I think next time I would use a 9" springform pan instead. The cake was also do delicate that I lost a bit of it while frosting it. Might have to play around with the ingredients a bit next time but it did taste great!

Reviewed on Oct. 06, 2011 by s_pants

The cake was very good, but the icing was too thin and was more like a glaze (I only used 1 Tablespoon of milk). However, I did use dairy-free butter and milk so that may have altered my results. Even as a glaze, the whole cake was enjoyed by all!