Old-Fashioned Fudge Cake Recipe
- 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 slice: 498 calories, 16g fat (7g saturated fat), 51mg cholesterol, 362mg sodium, 85g carbohydrate (65g sugars, 1g fiber), 5g protein.
Reviews for Old-Fashioned Fudge Cake
"Overall I liked the cake and I will make it again. But next time, I will make it with cake flour. I didn't have a 6 inch round cake pan. So I doubled the recipe for my 9 inch round cake pan and that was way too much batter for a 9 inch round cake pan. I thought the cake was good; but my daughter thought it had a baking soda taste to it. But I really liked the frosting. I am at altitude (5,280 feet) so I let the sugar, butter, and cream boil for 3 minutes. This worked OK as it made the frosting set up but not get too hard. Next time I will boil it for 2 and 1/2 minutes to see if the frosting has a slightly softer texture."
"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."
"Did anyone have a problem with the frosting? After being refrigerated for 30 min. the frosting was still pourable, not spreadable, tasted good though."
"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!"
"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."
"Very good cake"
"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!"
"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."
"This cake was delicious! Since there are just 2 of us at home now, it was the perfect size! "
"Perfect for a chocoholic and the perfect size for two.Thankyou!"
"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."
"It's only a cake and a very de-lish one at that. Perfect directions thank you!"
"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."
"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."
"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."
"I've not made this yet, but if I wanted a 13x9 I would simply double the recipe. It's a no-brainer!!"
"I would like to see this recipe with the amounts for a regular two layer, 9" cake. I would not make it the way it reads."
"I have not made this yet but it sounds perfect for people who do not have large families. I also like the fact that the cake does not call for a lot of shortening."
"Great recipe. Only makes 6 inch cake. Great for only 2 people at home."