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Mark's Chocolate Fudge Cake

Mark's Chocolate Fudge Cake
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
12-15 ServingsPrep: 20 min. Bake: 25 min. + cooling

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
© Taste of Home 2013

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Mark's Chocolate Fudge Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013