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I’m a chocoholic. I love chocolate. One of my favourite things is chocolate fudge pudding with M&Ms in it. Chocolate chips and peanut butter. Homemade peanut butter cups. Chocolate chip cookies. I like dark chocolate the most. I absolutely love chocolate with chili in it. Mint chocolate? Gimme!
Crazy about chocolate to a ridiculous degree. I don’t worry about it too terribly much, though. I quit smoking eight or so years ago and I’m not really a drinker so I figure this is my one big vice and it’s legal so no worries.
So I found a recipe for Fudge Cake and nothing would do that I had to make it. Oh.Wow.It.Is.Good!!
- 2 cups flour
- 2 cups sugar
- 1 cup butter
- 1 cup water
- 5 TB cocoa powder
- 2 eggs
- ½ cup buttermilk
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
Preheat your oven to 350F. Spray or grease and flour a 9×13 baking dish.
In a large mixing bowl, mix the flour, sugar, baking soda and salt together.
In a saucepan, over medium heat, combine the butter, water and cocoa. Bring to a boil and pour into the flour/sugar mixture. Mix very well.
Add in the buttermilk, eggs and vanilla. Mix well.
Pour into the baking dish and put into the oven. Bake for 25 -35 minutes. Mine took 35 minutes, although I did check at 25 minutes with a toothpick.
This gets frosted while the cake is still warm, which to me is pretty much the perfect way to do it. You don’t have to wait as long that way!
- ½ cup butter
- 4 TB milk
- 4 TB cocoa powder
- 2 cups icing sugar
- 1 tsp vanilla
In a saucepan, add butter, milk and cocoa and bring to a boil. Turn off the heat and move the pan off the burner. Add the sugar and mix well. Stir in the vanilla and then pour the frosting over the cake.
You could add another cup of sugar if you wanted more icing (to run down the sides in the pan), but the 2 cups worth was more than enough to have a nice layer of icing on the top with a little run off.
This cake reminds me of the cake mixes with the “pudding in the mix” – in a good way. And bonus, I couldn’t manage to overmix it and make it dry like the desert! It’s sweet but not overly so. It’s been a couple of days and it’s still moist and the first night after I made it, it sat in the oven, uncovered, because the wee beasties can’t seem to stay off my blessed counters at night (not that I’m bitter about that or anything) and I didn’t want little paw prints in the icing.