Old-Fashioned Fudge Cake
Total TimePrep: 30 min. Bake: 40 min. + cooling
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.
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.
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.
Did anyone have a problem with the frosting? After being refrigerated for 30 min. the frosting was still pourable, not spreadable, tasted good though.
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!
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!
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.
Very good cake
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!
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.