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Old-Fashioned Fudge Cake Recipe

Old-Fashioned Fudge Cake Recipe photo by Taste of Home

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This simple one-layer cake has a nice texture, cuts well, is moist and the frosting is fast and easy to make. —Mary Schillinger, Woodstock, Georgia

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Old-Fashioned Fudge Cake Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 6 Servings

30 40 70

Ingredients

1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water
FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake. Yield: 6 servings.

Nutritional Facts 1 slice equals 498 calories, 16 g fat (7 g saturated fat), 51 mg cholesterol, 362 mg sodium, 85 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Old-Fashioned Fudge Cake in Reminisce April/May 2010, p52

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Reviews for Old-Fashioned Fudge Cake

Old-Fashioned Fudge Cake

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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.....

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