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Mocha Fudge Cake

 Mocha Fudge Cake
I've made this cake so many times that I hardly have to look at the recipe anymore! It's my family's favorite chocolate recipe, but now that our children are grown, I often divide the cake into smaller baking pans and freeze one to enjoy later.
12-15 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • FUDGE FROSTING:
  • 1/4 cup butter
  • 1/2 cup baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine the dry ingredients. Add the eggs, coffee,
  • milk, oil and vanilla; beat at medium speed for 2 minutes (batter
  • will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake
  • at 350° for 35-40 minutes or until cake a toothpick comes out
  • clean.

2 of 2

Mocha Fudge Cake (continued)

Directions (continued)

  • Meanwhile, for frosting, melt butter in a small saucepan over medium
  • heat. Add cocoa; stir until mixture is thick and bubbles slightly.
  • Remove from the heat and pour into a small bowl. Cool completely.
  • Add confectioners' sugar alternately with milk, beating until smooth.
  • Stir in vanilla. Spread over warm cake. Let cool before cutting.
  • Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 406 calories, 12 g fat (3 g saturated fat), 38 mg cholesterol, 412 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.