Grandma's Fudge Cake Recipe -
Grandma's Fudge Cake Recipe

Grandma's Fudge Cake

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"If you really like chocolate you're gonna love this. I will drive 500 miles to grandma's just for this cake."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch layer cake Change Servings


  1. Bake chocolate cake mix according to package directions for two 9 inch layers. Let cakes cool then split layers in half.
  2. In a saucepan mix 1-1/2 cups milk with 8 tablespoons flour, cook until thick and set aside to cool.
  3. Beat 1 1/4 cup of butter and 5 tablespoons shortening until fluffy. Add 1-1/2 cups sugar and mix well. Stir in the flour mixture. Beat until mixture stands in peaks. Stir in vanilla.
  4. Spread this mixture between the cake layers and refrigerate for 2 hours.
  5. In a saucepan combine cocoa, 1 cup sugar, salt, 1/4 cup milk, and 1/4 cup butter. Cook over low heat and bring to a boil. Boil mixture for one minute, do not stir. Remove from heat and add 1 teaspoon vanilla and beat until thick, this may take a few minutes. Once thick pour mixture over cooled cake and let drizzle down sides of cake and over top. Keep cake refrigerated.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2006

I thought this was a good cake but I think the directions lack a lot. After reading the other reviews I didn't think I'd had much trouble making this cake. But there were a few things I would have appreciated knowing. When making the filling make sure that the flour mixture cools completely. I did not and my filling was very thin. I put it in the freezer for about 45 minutes and it thickened up a bit. Also after layering the cake with the filling if your cake seems to look like the layers will slip apart put wooden skewers in the cake and cut off the top of them (you'll frost over them and then find them as you cut the cake - they're easy to find as long as you're not cutting huge pieces). With the icing make sure that you beat it well (after cooking it) so it gets thick. I put the icing in a bowl after it boiled for a minute and beat it with my electric hand mixer for about 5 -10 minutes. It's a great icing. I had to spread it on the sides a bit but you have to be quick because it gets hard.

Most Helpful Critical Review
Jan 03, 2006

I had very high expectations after reading the reviews but found it not worth the effort. For some reason the sugar never really dissolved for the fudge sauce so it was grainy other than that it turned out exactly like it should have. I used recipe to the letter and thought filling amount was fine. I used 2 8" pans they cut great. It was attractive and tasted okay but again not worth the effort.


37 Ratings

Dec 15, 2005

this cake was wonderful. it almost resembles a hostess ho-ho cake except much larger. the filling is good and can be used in other dessert recipes. easy and wonderful:):):):)

Sep 13, 2003

I made this cake today and it is very good and rich. The filling kind of reminds you of a hostess cupcake, which I love. They are my favorite junk food. Next time I make it I am going to use 8 inch pans instead of 9 inch pans. Since the recipe calls for you to cut the cakes in half, they were kind of thin to be cut in half. Also the filling was very generous for those thin layers. I think it would be better if the cakes were thicker, and this would also make the whole cake taller, which would'nt hurt. Also, I used real butter in the cake. But when it came time to make the icing, I was out of real butter, so I had to use margarine, and I did'nt read the recipe good enough when it says to let the icing boil a minute without stirring. I was stirring away. Anyway, because I stirred too much or because I used margarine versus butter, the icing did'nt get thick enough. Learn from my mistake. It did get thick, just not thick like a hostess cupcake. When I poured and drizzled it should have been thick enough to stop at the bottom of the cake plate, but some of it ran off. Kind of made a mess, but it sure tasted great!! This one is a keeper!!! Aunt Pitter Pat from PB

Oct 02, 2005

Mmm! Followed advice of others and only made 1/2 of the filling which was a perfect amount. Did it in 2-9" pans and next time plan to make it in 2-8" pans as others suggested. The 9" layers were almost too delicate (thin) to handle after splitting them; plus, I like a higher cake. Still a wonderful recipe, though! If you have more time, make the cake from scratch for a truly "homemade" taste.

Jul 25, 2006

I made this for my boyfriend's birthday. He said it was O.K. I didn't quite like this recipe. I was hoping that the filling would be creamier and not harden up so much after being refridgerated. The chocolate sauce didn't cover the cake as much as I hoped it would.

Feb 21, 2005

I was hesitant to make this cake after I read on some other reviews that it tasted like a some giant mass produced cupcake ding dong thing that you could find at a drugstore because I really wanted a cake that would be impressive. Yes, it does taste similar to those little hostess cakes but this cake tastes better. The chocolate glaze on the outside makes it look like the whole cake has been dipped in chocolate. Its great for writing on with the cream frosting(because there will be alot left over), but candles with cause the outer chocolate layer to crack and look less impressive. Once you've had a bite, you won't want to stop eating it.

Mar 22, 2006

This is fantastic! My kids loved it and although it does take some time to make it is well worth it. You won't be disappointed! thanks for sharing.


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  • Calories
  • 638 kcal
  • 32%
  • Carbohydrates
  • 79.8 g
  • 26%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 36.1 g
  • 55%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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