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Fudge Cake

SUBMITTED BY: Kristen Faux PHOTO BY: Cherry Rae

"For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting."

RECIPE RATING:

Read Reviews (18)

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Original recipe yield 9 x 13 inch cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
1 tablespoon fresh lemon juice
1/2 cup unsweetened cocoa powder
1 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter

DIRECTIONS

Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
Mix cocoa and hot water together, and beat into batter.
Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

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REVIEWS

Reviewed on Aug. 11, 2006 by Cherry Rae

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Cherry Rae
Aug. 11, 2006

I honestly can't believe more people haven't tried this recipe. It is probably one of the best chocolate fudge cakes I've ever baked. (and I've baked quite a few!). I changed the recipe to 9 servings and this was actually just over what I needed. I baked an 8inch layer cake and still had mix left over! I used low fat margarine instead of butter to make it a little less sinful. I also added 1 tsp of cinnamon to add a little spice. Just before I put the tins in the oven I dropped a handful of roughly chopped dark and white chocolate chunks into the top of the mix. These added some nice surprises in the middle of the cakes. I baked it for 25-30 minutes and the result was so perfect. It was intensely moist and rich and chocolatey but it was also light to the bite unlike a lot of heavy chocolate cakes. I filled the layer cake with my Raspberry Layer Cake Filling and frosted the tops and sides with the Brown Sugar Cream Cheese Frosting and Chocolate Cream Cheese Frosting. I added fresh raspberries to the top and chocolate shavings. I will be making this cake time and time again. It is now my no1 chocolate cake recipe! The only thing I can think that is putting people off with giving this recipe a go is the lack of detailed instructions, but if you've baked a cake or two before it is easy to work out the details. For example make sure you grease and flour your tins before you put the mixture in ;) I urge everyone to give this recipe a go!!

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11 users found this review helpful

I honestly can't believe more people haven't tried this recipe. It is probably one of the best... MORE

Reviewed on Aug. 21, 2006 by chellebelle

I scaled this for 9 servings and baked it in an 8x8 pan. It came out fine, taking about 30... MORE

Reviewed on Aug. 6, 2004 by MichalH

A very good recipe if not overbaked, pay attention. The second one I made was very good and moist. MORE

Reviewed on Mar. 22, 2008 by smiley93

This cake was really surprising! I followed it pretty much to the T and it came out very bland... MORE

Reviewed on Dec. 3, 2004 by MARION384

This is the best cake I have made so far from this site. Everyone I make it for loves it. It... MORE

Reviewed on Nov. 21, 2002 by LINDAJOHNS

Very good! This recipe was very easy to make. It had a very moist, fudgy texture and lots of... MORE

Reviewed on Aug. 29, 2002 by VORACIOUS

Nice and light- but tasty. MORE

Reviewed on Sep. 2, 2008 by Alisan

I would've given this 5 stars if I had not needed to change the recipe a tad. I put in 3/4 cup... MORE

Reviewed on Jun. 23, 2008 by mommy2four

OHHHH WOW! This was soo good! This is going to be my favorite chocolate cake recipe! I used... MORE

Reviewed on Mar. 28, 2008 by Kris(py)

This cake was okay. It lacked chocolate flavor and wasn't very moist, but still it wasn't a... MORE

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