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Mark's Chocolate Fudge Cake Recipe

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The hint of cinnamon blends nicely with the chocolate. I was proud to win a blue ribbon for this cake in a church baking contest.—Mark Brown, Birmingham, Alabama

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Mark's Chocolate Fudge Cake Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 12-15 Servings

20 25 45

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup water
1/2 cup butter, cubed
1/2 cup shortening
1/4 cup baking cocoa
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/3 cup baking cocoa
1/3 cup milk
3-1/2 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup chopped pecans

Directions

In a large bowl, combine flour, sugar, baking soda and cinnamon; set aside. In a small saucepan, bring water, butter, shortening and cocoa to a boil. Add to dry ingredients and mix well.
In a small bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from the heat. Add confectioners' sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool on a wire rack. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 525 calories, 26 g fat (10 g saturated fat), 62 mg cholesterol, 236 mg sodium, 71 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Mark's Chocolate Fudge Cake in Taste of Home December/January 2000, p47

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Reviews for Mark's Chocolate Fudge Cake (1)

Mark's Chocolate Fudge Cake

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Reviewed on Mar. 27, 2011 by cristenc

this was delicious. Very moist. When putting the icing on when the cake is hot, the glaze covers the top, but we had a nice chocolate sauce on the bottom, too.