Publisher Photo
Publisher Photo
I've made this cake so many times that I hardly have to look at the recipe anymore! It's my family's favorite chocolate recipe, but now that our children are grown, I often divide the cake into smaller baking pans and freeze one to enjoy later.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • FUDGE FROSTING:
  • 1/4 cup butter
  • 1/2 cup baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

Directions

In a large bowl, combine the dry ingredients. Add the eggs, coffee, milk, oil and vanilla; beat at medium speed for 2 minutes (batter will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until cake a toothpick comes out clean.
Meanwhile, for frosting, melt butter in a small saucepan over medium heat. Add cocoa; stir until mixture is thick and bubbles slightly. Remove from the heat and pour into a small bowl. Cool completely.
Add confectioners' sugar alternately with milk, beating until smooth. Stir in vanilla. Spread over warm cake. Let cool before cutting. Yield: 12-15 servings.
Originally published as Mocha Fudge Cake in Sweet and Scrumptious Chocolate 1994, p12

Nutritional Facts

1 piece: 406 calories, 12g fat (3g saturated fat), 38mg cholesterol, 412mg sodium, 73g carbohydrate (55g sugars, 2g fiber), 4g protein.

  • 1-3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • FUDGE FROSTING:
  • 1/4 cup butter
  • 1/2 cup baking cocoa
  • 3-3/4 cups confectioners' sugar
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the dry ingredients. Add the eggs, coffee, milk, oil and vanilla; beat at medium speed for 2 minutes (batter will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until cake a toothpick comes out clean.
  2. Meanwhile, for frosting, melt butter in a small saucepan over medium heat. Add cocoa; stir until mixture is thick and bubbles slightly. Remove from the heat and pour into a small bowl. Cool completely.
  3. Add confectioners' sugar alternately with milk, beating until smooth. Stir in vanilla. Spread over warm cake. Let cool before cutting. Yield: 12-15 servings.
Originally published as Mocha Fudge Cake in Sweet and Scrumptious Chocolate 1994, p12

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