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Decadent Fudge Cake

 Decadent Fudge Cake
Everyone I serve it to seems to love the rich chocolate flavor of this attractive cake. My husband of 36 years and I have one married son and two granddaughters.
16-20 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 2-1/2 cups all-purpose flour
  • 8 ounces German sweet chocolate, melted
  • 1 cup chocolate syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/4 cups miniature semisweet chocolate chips, divided
  • 4 ounces white baking chocolate, chopped
  • 2 tablespoons plus 1 teaspoon shortening, divided


  • Cream butter in a large bowl. Gradually mix in sugar. Add eggs, one
  • at a time, beating well after each addition. Combine buttermilk and
  • baking soda; add to creamed mixture alternately with flour,
  • beginning and ending with flour. Add melted chocolate, chocolate
  • syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour
  • into a greased and floured 10-in. fluted tube pan. Bake at 325°
  • for 1 hour and 15 minutes or until a toothpick comes out clean.
  • Immediately invert cake onto a serving plate; cool completely.
  • Meanwhile, in a microwave, melt white chocolate and 2 tablespoons
  • shortening; stir until smooth. Cool slightly; drizzle over cake.

2 of 2

Decadent Fudge Cake (continued)

Directions (continued)

  • Melt remaining chips and shortening in a small saucepan over low
  • heat, stirring until smooth. Remove from the heat; cool slightly.
  • Drizzle over white chocolate. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 piece) equals 315 calories, 17 g fat (9 g saturated fat), 68 mg cholesterol, 153 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.