Chocolate Fudge Cake Recipe

4.5 3 3
Chocolate Fudge Cake Recipe
Chocolate Fudge Cake Recipe photo by Taste of Home
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Chocolate Fudge Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 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 13x9-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.
Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted in 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.
Originally published as Chocolate Fudge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p244

Nutritional Facts

1 piece: 306 calories, 14g fat (7g saturated fat), 36mg cholesterol, 264mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 2g protein.

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  • 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
  1. Grease a 13x9-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.
  2. Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Discard parchment paper. Cool cake completely.
  3. 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.
Originally published as Chocolate Fudge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p244

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Reviews forChocolate Fudge Cake

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MY REVIEW
xxrouguexx User ID: 4591404 55057
Reviewed May. 5, 2012

"cake tasted great, however removing the parchment paper was a disaster, part of the cake fell apart. I think next time I would use a 9" springform pan instead. The cake was also do delicate that I lost a bit of it while frosting it. Might have to play around with the ingredients a bit next time but it did taste great!"

MY REVIEW
s_pants User ID: 174050 54938
Reviewed Oct. 6, 2011

"The cake was very good, but the icing was too thin and was more like a glaze (I only used 1 Tablespoon of milk). However, I did use dairy-free butter and milk so that may have altered my results. Even as a glaze, the whole cake was enjoyed by all!"

MY REVIEW
carroll33 User ID: 2894656 63420
Reviewed Oct. 12, 2009

"great recipe, i doubled it in size for my daughters birthday. i added extra confection sugar in the frosting, and a block of cream cheese.

thanks for the recipe, just made it tonight after work."

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