Recipe by Lisa
"This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings."
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1 3/4 cups
unsweetened cocoa powder
1 1/4 teaspoons
unsalted butter, softened
packed brown sugar
1 1/2 cups
1 (16 ounce) package
confectioners' sugar, sifted
3 (1 ounce) squares
unsweetened chocolate, melted
My family loved this cake when I made it. The cake batter tastes just like a boxed version, only better homemade! It took a while for me to frost it, I think it called for too much confectioner's sugar, but it turned out great and I would definitely make this again!
'Nothing special. 'Not fudgy. 'Not memorable. Next time, I'll use up buttermilk another way - like with Grandmother's buttermilk cornbread.
It's crumb-y, but pretty though!
You kind of have to mold the icing on with your hands. But this recipe tastes fantastic!
Very moist cake, not overly chocolately!
This review is for the cake only. It was moist with lots of flavor, but had a hard time getting it to come out of the pan. Frosted it with "Amaretto Frosting" from this site.
This was a fairly good recipe. It was a little dry. I used it to make a father's day cake. The icing I used was Best White Icing Ever. I filled the layer with carmalized sweet and condensed milk. Next time I will try to fill the layer with wipped cream (add moisture).
Kids liked it - but they like anything that starts with the name chocolate. Wasnt overly impressed myself.
I didnt make frosting as we create Mousse Cakes with them - but it was far too heavy for the mousse and it was eaten as is.
I followed the recipe carefully, the icing was very good but the cake was not fudgy at all, it may be enjoyed by someone with a love of dark chocolate.
* Percent Daily Values are based on a 2,000 calorie diet.
Fudge Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 260
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