Double Fudge Cake

Served right from the pan, this fudgy cocoa cake topped with an even fudgier chocolate frosting, is sure to be a hit at any picnics, potlucks, and gatherings that call for casual dining.

Double Fudge Cake
20 mins
by 4.0 7  people
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  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 1 1/3 cups cold water
  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1 Fudge Frosting (see recipe, below)
Fudge Frosting
  • 1 5 ounce can evaporated milk
  • 1/2 cup granulated sugar
  • 2 tablespoons margarine or butter
  • 1 1/2 cups semisweet chocolate pieces
  • 1 tablespoon light-colored corn syrup

Grease a 13x9x2-inch baking pan. Combine flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl beat shortening with an electric mixer on medium speed about 30 seconds or until softened. Add 1 cup sugar and vanilla; beat until combined. Add egg yolks, one at a time, beating well after each. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
In a large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Fold 2 cups of the cocoa batter into the egg white mixture to lighten. Gently fold cocoa-egg white mixture back into remaining batter until combined. Pour batter into prepared pan.
Bake in a 350 degree F oven about 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Fudge Frosting. Makes 12 servings.
Fudge Frosting
In a medium saucepan combine evaporated milk, sugar, and margarine or butter. Cook and stir over medium heat until mixture is boiling; boil 5 minutes, stirring occasionally. Remove from heat; add chocolate pieces, stirring until melted. Add corn syrup; stir until combined. Use immediately.

Make Ahead Tip

  • Bake cake; cool completely and freeze (without frosting) up to 1 month. Thaw and frost before serving.

nutrition information

Per Serving: cal. (kcal) 471, Fat, total (g) 19, chol. (mg) 57, sat. fat (g) 3, carb. (g) 72, fiber (g) 1, pro. (g) 7, vit. A (RE) 113, sodium (mg) 389, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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