Old-Fashioned Fudge Cake Recipe

Reviewed on Jan. 26, 2013 by Summy

I'm giving this 5 stars because the goof was on my end, not the recipe's. First of all, the cake was crazy good and moist. I made tiny adjustments for high altitude (I'm at 4,000 ft). I poured the warm frosting on top of the cake, figuring that if I waited until it was too solid, it wouldn't soak into the cake. BUT, I totally goofed the frosting. I boiled for the 2 minute requirement (should have been more for high altitude...my goof), and then I scraped the sugary parts off of the pan, like I end up doing with fudge, and ruining the fudge in the process. So my frosting was kind of sugary, but the flavor was fantastic! I will scrape it off of the cake tomorrow, and try again. AND...I used my Mom's old heart shaped layer cake pan...the perfect size for this cake. I will make this again and again.

Reviewed on May. 23, 2012 by doofy

Did anyone have a problem with the frosting? After being refrigerated for 30 min. the frosting was still pourable, not spreadable, tasted good though.

Reviewed on May. 08, 2012 by Meliska

It was a lovely cake! Most of you need to brush up on your math skills! To make in an 8 or 9" pan, you need to double the recipe, for the same approx. height. For a 9X13 you need to quadruple the amount. It's all about the volume of your pans!

Reviewed on May. 07, 2012 by Vicks6

I tripled the ingredients to make a 13x9 inch cake. It was a little dry, but I got a lot of good comments about this cake. It was easy to make, and I will make it again!

Reviewed on May. 02, 2012 by retiredyippee

I baked this in a small casserole dish. It rose beautifully, was moist and very flavourfull. I will try cupcakes another time. I am unsure why the recipe specified a 6 inch round pan....I believe my 9 inch round layer cake pan would have been alright. I will bake this again. Oh I did not have marshmallows so ended up adding a little icing sugar instead and was good.

Reviewed on May. 02, 2012 by jillanglemyer

Very good cake. After reading the reviews, I imagined myself in a hen house with all the cackling,clucking,pecking hens! Some people are so funny and don't even realize it. (Maybe strange is a better word.)

Reviewed on May. 01, 2012 by lgirbert

This cake was yummy! I love that it is on the smaller side, too! I could have eaten the icing all by itself!! Thanks for the recipe!

Reviewed on Apr. 30, 2012 by Happy Cook 11

This cake is fabulous! I made one as written. The second one I made I used whole milk and cream. I will make this many more times. Love, love, love the 6-inch size.

Reviewed on Apr. 30, 2012 by bettyjrb

I have not made this cake yet but looks delicious. People please if this cake is too small so simple to just double it and stop changing the recipe to rate it, how are we to know if it is good if you change it to be another recipe.

Reviewed on Apr. 30, 2012 by Doeye

This cake was delicious! Since there are just 2 of us at home now, it was the perfect size! And to "bitemetoo" - here's what you are putting into your family every time you use Spenda: Splenda/sucralose is simply chlorinated sugar; a Chlorocarbon...When turned into Splenda it becomes similiar to DDT. Chlorocarbon include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly and damages the hepatocytes, the liver's metabolic cells. So decied whether sugar versus Splenda is the best..for me I'll stick with sugar and eat in moderation.

Reviewed on Apr. 30, 2012 by golliwog

Perfect for a chocoholic and the perfect size for two.

Thankyou!

Reviewed on Apr. 29, 2012 by ldaiello

cake is great! Without adding applesauce and using ingredients the recipe does not call for. I've come to the conclusion that I would be hesitant to submit a recipe . There's not much point if everyone changes the ingredients . If it doesn't sound like something you would like...don't make it.

Reviewed on Apr. 29, 2012 by skibunny2

My, my there are some very uncivilized reviewers. It's only a cake and a very de-lish one at that. Perfect directions thank you!

Reviewed on Apr. 29, 2012 by rgbrf6

The cake was good. I used buttermilk instead of the 2%, cake flour instead of all-purpose flour and a chopped semisweet baking bar for the chips. By the way, most serious bakers have a 6 inch pan .

Reviewed on Apr. 29, 2012 by foodz

to the bitemetoo lady....the cake was great, maybe you should learn how to spell

Reviewed on Apr. 29, 2012 by bitemetoo

I will midify this recipe next time for 2 reasons: who the heck has a 6 inch cake pan? ( I don't and I have a good quatity of pans) and who can afford 500 calories in just I dessert or snack? Two slices made that way equal 1/2 of most women's entire calorie allotment for the entire day. I don't think so. Halve the fat by subbing apple sauce for 1/2 the fat, use 1 % milk instead of 2%, use a sugar substitute such as Splenda for at least 1/2 the sugar. There's a reson "old fashioned" is in the recipe. If you're still pitching bundles into a thresher all day, you can eat this anytime you want.

Reviewed on Apr. 29, 2012 by liztonlady

I liked this cake because there are just two of us and we have trouble eating a big cake and I don't like always freezing things. The cake was delicious and so was the frosting.

Carolyn from Indiana

Reviewed on Apr. 29, 2012 by ruthellen68

Since I cook mainly for 2 I appreciate this small cake. It is delicious. I let the icing cool a bit so it would not be so runny and it worked beautifully and tastes like fudge.

Reviewed on Apr. 29, 2012 by bschuck

I made cupcakes - it makes about 1 dozen. They are fantastic! What an easy recipe....I'm thinking the next time I make it, I'm going to add a little bit of instant coffee mixed with the boiling water.

Reviewed on Apr. 29, 2012 by Margell

Perfect!!! Finally a cake I can make for my family of 3 that just wants something sweet once in a while and it's chocolate!!! The bigger cakes are way too much. Thank you for posting this recipe and to all those who want a bigger cake just double the recipe and quit complaining. There are small families out there and we don't complain about all the larger recipes being too large on every post... just saying.....

Reviewed on Apr. 29, 2012 by Black Lady

I've not made this yet, but if I wanted a 13x9 I would simply double the recipe. It's a no-brainer!!

Reviewed on Apr. 29, 2012 by dearcat

I would like to see this recipe with the amounts for a regular two layer, 9" cake. I would not make it the way it reads.

Reviewed on Apr. 29, 2012 by Ohio46

I have not made this yet but it sounds perfect for people who do not have large families. I also like the fact that the cake does not call for a lot of shortening.

Reviewed on Apr. 29, 2012 by blclark63

Don't write reviews if you have not made it!Some people might only want 1 layer.If you are looking for a 2 layer cake don't review a 1 layer cake.

Reviewed on Apr. 29, 2012 by Elizabeth1951

Great recipe. Only makes 6 inch cake. Great for only 2 people at home.

Reviewed on Apr. 29, 2012 by ohshadylady

Will make this great looking chocolate cake recipe this week; however, will double amounts to make two layers.

Reviewed on Apr. 29, 2012 by maryann11129

The cake would be delicious, however, I would not make it because it only makes a 6 inch cake. If it was a 13 x 9 inch it would be much more useful to me.