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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
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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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.
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