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Old-Fashioned Fudge Cake

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

Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons 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

Directions

  • 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.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 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.
Nutrition Facts
1 slice: 498 calories, 16g fat (7g saturated fat), 51mg cholesterol, 362mg sodium, 85g carbohydrate (65g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • JMartinelli13
    Jan 11, 2019

    We loved this not overly sweet, perfectly sized cake! It was great with a little scoop of vanilla bean ice cream or a dollop of whipped cream.

  • kami99
    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.

  • Summy
    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.

  • doofy
    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.

  • Meliska
    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!

  • Vicks6
    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!

  • retiredyippee
    May 2, 2012

    I baked this in a small casserole dish. It rose beautifully, was moist and very flavourfull. I will try cupcakes another time. I am unsure why the recipe specified a 6 inch round pan....I believe my 9 inch round layer cake pan would have been alright. I will bake this again. Oh I did not have marshmallows so ended up adding a little icing sugar instead and was good.

  • jillanglemyer
    May 2, 2012

    Very good cake

  • lgirbert
    May 1, 2012

    This cake was yummy! I love that it is on the smaller side, too! I could have eaten the icing all by itself!! Thanks for the recipe!

  • Happy Cook 11
    Apr 30, 2012

    This cake is fabulous! I made one as written. The second one I made I used whole milk and cream. I will make this many more times. Love, love, love the 6-inch size.