Chocolate Fudge Cake

Chocolate Fudge Cake

"I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. --Katarina Greer, Victoria, British Columbia"
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50 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  • Prep

  • Cook

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  1. Grease a 13-in. x 9-in. x 2-in. baking pan; line with parchment paper. Grease the paper; set aside. In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine water and milk. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with milk mixture.
  2. Pour into prepared pan. Bake at 350 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove and discard parchment paper. Cool cake completely.
  3. For frosting, in a mixing bowl, cream butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter or covered board. Spread with chocolate frosting; decorate with vanilla frosting.


Read all reviews 2
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The cake was very good, but could have used more cocoa. The frosting turned out terrible, but that may have been because I used margarine instead of butter. The whole cake was eaten by friends a...

I was a bit weary baking this cake but it turned out surprisingly well. I used a different frosting recipe with it and baked it in two well greased round foil pans instead. It was fairly easy to...

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