DOUBLE LAYERED FUDGE CAKE
From spinach1948 15 years ago
- 35 minutes to make
- Serves 12
The Ultimate Chocolate fudge cake. The choc-a-holic will devour this in no time at all. Maybe no leftovers.
Ingredients
- ngredients: shopping list
- 4 Squares of Baker's unsweetened chocolate shopping list
- ½ cup water shopping list
- 1 ¾ cups sugar, divided shopping list
- 1 2/3 cups all-purpose flour shopping list
- 1 tsp. baking soda shopping list
- ¼ tsp. salt shopping list
- 1 stick margarine or butter, softened shopping list
- 3 eggs shopping list
- ¾ cup milk shopping list
- 1 tsp. vanilla shopping list
- 1 cup chopped Diamond walnuts shopping list
- Fudge frosting ( Instructions follows cake recipe ) shopping list
- Ingredients; shopping list
- 4 Squares of Baker's unsweetened chocolate shopping list
- 2 Tbs. margarine or butter shopping list
- 4 cups powdered sugar shopping list
- ½ cup milk shopping list
- 1 tsp. vanilla extract shopping list
How to make it
- 1)Preheat oven to 350º.
- 2)Microwave chocolate, water and ½ cup of the sugar in a microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Remove from microwave. Stir until completely melted. Cool to lukewarm.
- 3)Mix flour, baking soda and salt; set aside. Beat margarine and the remaining 1 ¼ cups of sugar in a large bowl until light and fluffy. One at a time, add eggs, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract. Pour into 2 greased and floured 9-inch round layer pans.
- 4)Bake for 30 to 35 minutes or until cake springs back when lightly pressed. Cool in pans 10 minutes. Remove from pans to cool on a wire rack. Frost with Fudge frosting and sprinkle walnuts around the top edge of the cake.
- Fudge Frosting:
- Microwave 4 squares of Baker's Unsweetened Chocolate and 2 Tbs. margarine or butter in a large microwavable bowl on HIGH for 1 to 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir in 4 cups of powdered sugar, ½ cup milk and 1 tsp. Vanilla extract until smooth. Let stand, if necessary until ready to spread ( spreading consistency ) stir occasionally. Spread quickly. ( Add an additional 2 to 3 tsp. Of milk if the frosting becomes too thick.) Makes about 2 ½ cups or enough to frost tops and sides of 2 9-inch layer cakes.
The Rating
Reviewed by 5 people-
Great recipe, thanks for sharing. Saved and gave you 5 forks
henrie
in Savannah loved it
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Fabulous recipe!! I'm a chocoholic from way back! lol
sparow64
in Sweetwater loved it
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Picture is superb and wonderful cake too gotta try this{Grandkids will luv me{LOL}
momo_55grandma
in Mountianview loved it
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