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Old-Fashioned Fudge Cake Recipe
Old-Fashioned Fudge Cake Recipe photo by Taste of Home

Old-Fashioned Fudge Cake Recipe

Read Reviews (28)
4.28 28
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 6 servings

Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons King Arthur Unbleached 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
  • FROSTING:
  • 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

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.

Directions

  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.
Originally published as Old-Fashioned Fudge Cake in Reminisce April/May 2010, p52

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.

Reviews for Old-Fashioned Fudge Cake(28)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (8)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 9, 2014

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.

MY REVIEW
Reviewed Jan. 26, 2013

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.

MY REVIEW
Reviewed May. 23, 2012

Did anyone have a problem with the frosting? After being refrigerated for 30 min. the frosting was still pourable, not spreadable, tasted good though.

MY REVIEW
Reviewed May. 8, 2012

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!

MY REVIEW
Reviewed May. 7, 2012

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!

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