Double Fudge Cake

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.

by 5  people
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Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
20 mins

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
SERVINGS
12
PREP TIME
20 mins
by 5  people
add your rating
add a comment
Ingredients
  • 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

Related Video
How to Bake a Cake from Scratch

Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

Directions
1. 
Grease a 13x9x2-inch baking pan. Combine flour, cocoa powder, baking soda, and salt. Set aside.
2. 
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.
3. 
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.
4. 
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
1. 
Grease a 13x9x2-inch baking pan. Combine flour, cocoa powder, baking soda, and salt. Set aside.
2. 
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.
3. 
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.
4. 
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.

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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