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My review
Fudge Layer Cake
Lisa
"This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings."
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Ingredients
servings 584 calsOriginal recipe yields 12 servings (1 -9 inch layer cake)
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- US
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Directions
{{model.addEditText}} Print- Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
- In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
- Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
- To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.
Nutrition Facts
Per Serving: 584 calories; 28.9 g fat; 81.9 g carbohydrates; 6.4 g protein; 93 mg cholesterol; 210 mg sodium. Full nutrition
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Reviews
Read all reviews 1215 Ratings
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Most helpful positive review
2/28/2000
My family loved this cake when I made it. The cake batter tastes just like a boxed version, only better homemade! It took a while for me to frost it, I think it called for too much confectione...
Most helpful critical review
5/14/2005
'Nothing special. 'Not fudgy. 'Not memorable. Next time, I'll use up buttermilk another way - like with Grandmother's buttermilk cornbread. It's crumb-y, but pretty though!
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2/28/2000
My family loved this cake when I made it. The cake batter tastes just like a boxed version, only better homemade! It took a while for me to frost it, I think it called for too much confectione...
5/14/2005
'Nothing special. 'Not fudgy. 'Not memorable. Next time, I'll use up buttermilk another way - like with Grandmother's buttermilk cornbread. It's crumb-y, but pretty though!
12/14/2001
You kind of have to mold the icing on with your hands. But this recipe tastes fantastic!
4/18/2011
This review is for the cake only. It was moist with lots of flavor, but had a hard time getting it to come out of the pan. Frosted it with "Amaretto Frosting" from this site.
6/25/2007
This was a fairly good recipe. It was a little dry. I used it to make a father's day cake. The icing I used was Best White Icing Ever. I filled the layer with carmalized sweet and condensed ...
9/28/2006
Kids liked it - but they like anything that starts with the name chocolate. Wasnt overly impressed myself. I didnt make frosting as we create Mousse Cakes with them - but it was far too heavy fo...
2/17/2005
I followed the recipe carefully, the icing was very good but the cake was not fudgy at all, it may be enjoyed by someone with a love of dark chocolate.
3/5/2000
THIS WAS A FANTASTIC CAKE! THE BEST CHOCOLATE CAKE I HAVE EVER MADE. A LITTLE DIFFICULT THAN MOST ONE BOWL CAKES BUT WORTH IT!