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Chocolate Fudge Cake

I first made this chocolate fudge 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
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    20 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 large egg, room temperature
  • 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. 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. 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.
Nutrition 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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