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Chocolate Fudge Cake

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

16-20 ServingsPrep: 25 min. BakeL 25 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup water
1/2 cup milk
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
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 bowl, cream butter and brown sugar. Beat
in egg and vanilla. Combine water and milk. Combine the flour,
cocoa, cream of tartar, baking soda, baking powder and salt; add to
creamed mixture alternately with milk mixture.

2 of 2

Chocolate Fudge Cake (continued)

Directions (continued)

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. Remove and discard
parchment paper. Cool cake completely.
For frosting, in a bowl, cream butter, confectioners' sugar and cocoa
until smooth. Beat in enough milk to achieve spreading consistency.
Transfer cake to a serving platter or covered board. Spread with
chocolate frosting; decorate with vanilla frosting. Yield: 16-20
servings.

Nutrition 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.