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Chocolate Fudge Cake

 Chocolate Fudge Cake
I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. —Katarina Greer, Victoria, British Columbia
16-20 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 6 tablespoons baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup milk
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 to 2 tablespoons milk
  • 1 can (16 ounces) vanilla frosting

Directions

  • Grease a 13-in. x 9-in. baking pan; line with parchment paper. Grease
  • the paper; set aside. In a large bowl, cream butter and brown sugar.
  • Beat in egg and vanilla. Combine the flour, cocoa, cream of tartar,
  • baking soda, baking powder and salt; add to creamed mixture
  • alternately with water and milk, beating well after each addition.

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Chocolate Fudge Cake (continued)

Directions (continued)

  • Pour into prepared pan. Bake at 350° for 22-27 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before inverting onto a wire rack. Discard parchment paper.
  • Cool cake completely.
  • For frosting, in a large bowl, beat the butter, confectioners' sugar
  • and cocoa until smooth. Beat in enough milk to achieve spreading
  • consistency. Transfer cake to a serving platter. Spread with
  • chocolate frosting; decorate with vanilla frosting. Yield: 16-20
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 306 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 264 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.