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My review
Fabulous Fudge Chocolate Cake
Charmaine Brooks
"This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!"
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Ingredients
servings 315Original recipe yields 24 servings (1 - 9x13 1nch cake)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes before icing.
- To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.
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Reviews
Read all reviews 204237 Ratings
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Most helpful positive review
6/18/2006
I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used mor...
Most helpful critical review
2/3/2008
I own my own bakery and I am always looking for a great chocolate cake recipe. I made this cake just to try it out to see if it was something that I would use for my customers in the bakery. T...
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6/18/2006
I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used mor...
2/3/2008
I own my own bakery and I am always looking for a great chocolate cake recipe. I made this cake just to try it out to see if it was something that I would use for my customers in the bakery. T...
4/15/2007
This cake was excellent. I used triple the amount of chocolate, as recommended. I didn't have unsweetened chocolate, so I reduced the amount of sugar. I also used coffee instead of the boilin...
5/4/2012
This is a good, dependable chocolate cake that doesn't require a lot of monkeying around with to make it so. I did use 4 ounces of chocolate rather than 3, but only because I used a Ghirardell...
7/18/2007
Okay, I think I've finally found the BEST chocolate cake recipe EVERRRR!! I increased the chocolate to 10 oz and reduced the sugar to 2 cups. This cake came out soooo thick and moist and fluff...
1/24/2006
AWESOME sums it up! It is a heavier textured cake, with the best flavor! I am not normally a chocolate cake lover, I made it for my husband. I can't leave it alone! I took the advice of putt...
7/6/2005
A)Instead of 3 eggs, I used just 1 (it made the cake denser, less cake-like and more brownie-like). B)I replaced 1 cup of the white flour with whole wheat pastry flour. C)I used fat free sou...
5/16/2005
Absolutely FABULOUS chocolate cake recipe. I had been using the Hershey's chocolate cake recipe for a couple of years now but this one beat it out hands down. From now on this is the only chocol...
1/18/2001
I used this cake recipe for a large Groom's cake -it was completely gone, while 1/3 of the white wedding cake remained. 100 taste testers can't be wrong!