Mark's Chocolate Fudge Cake Recipe

5 1 1
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Mark's Chocolate Fudge Cake Recipe

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5 1 1
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1/4 cup baking cocoa
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/2 cup butter or margarine
  • 1/3 cup baking cocoa
  • 1/3 cup milk
  • 3-1/2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans

Directions

In a large mixing bowl, combine flour, sugar, baking soda and cinnamon; set aside. In a small saucepan, bring water, butter, shortening and cocoa to a boil. Add to dry ingredients and mix well. In a small mixing bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from the heat. Add confectioners' sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Mark's Chocolate Fudge Cake in Taste of Home December/January 2000, p47

Nutritional Facts

1 piece: 525 calories, 26g fat (10g saturated fat), 62mg cholesterol, 236mg sodium, 71g carbohydrate (54g sugars, 2g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/2 cup shortening
  • 1/4 cup baking cocoa
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/2 cup butter or margarine
  • 1/3 cup baking cocoa
  • 1/3 cup milk
  • 3-1/2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  1. In a large mixing bowl, combine flour, sugar, baking soda and cinnamon; set aside. In a small saucepan, bring water, butter, shortening and cocoa to a boil. Add to dry ingredients and mix well. In a small mixing bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  2. Meanwhile, in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from the heat. Add confectioners' sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Mark's Chocolate Fudge Cake in Taste of Home December/January 2000, p47

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MY REVIEW
cristenc User ID: 2490821 27205
Reviewed Mar. 27, 2011

"this was delicious. Very moist. When putting the icing on when the cake is hot, the glaze covers the top, but we had a nice chocolate sauce on the bottom, too."

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