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Mark's Chocolate Fudge Cake Recipe

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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Mark's Chocolate Fudge Cake

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(1-1) of 1 reviews

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.