Re: Easy Fudge Cake

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: I've made it up to a 14" layer with no problem.  It is dense and doesn't raise alot, but that is typical of really moist cakes.  The coffee is a good idea....also try subbing 1 cup brown sugar for 1 cup of the white....it too enhances the chocolate flavor.




: I made a sample cake of your recipe and it was very good with a good, fudgy texture.  I did make a couple of small changes--I didin't have self-rising flour, so I used all-purpose flour with 1/2 tsp baking powder added.  I used one cup of coffee instead of the cup of water.  I use coffee in all my chocolate cakes, because I think it makes the chocolate flavor more intense.  Everything else I did as the recipe called for.  I was wondering--have you used this recipe for large cake layers, and if so did you make any changes?  I thought the cake didn't rise quite as much as other cakes that I make, but it had a great texture and taste.


: One of the elderly ladies at church gave me this recipe.  I've tweeked it a bit here and there, and have been using it for some time when I need a darker fudgy cake.  It is super easy to make!
 


Mrs. Patrick’s Fudge Cake

Heat oven to 325 ºF.  

Grease and flour a 9 x 13 pan or two 8 inch layer pans (line layer pans with waxed paper before greasing and flouring).

In a mixing bowl, combine:

2 cups self-rising flour [I use White Lily]
¼  teaspoon baking soda
2 cups sugar

Blend well and set aside.

In a small saucepan, combine:

1 cup water
½ to ¾  cup cocoa [I use half regular Hershey’s and half Hershey’s Special Dark]
2 sticks butter

Bring to a boil.  Pour cocoa mixture over flour mixture and mix on low until blended.  

Add:

2 large eggs, room temperature
½ cup buttermilk, room temperature
1 teaspoon vanilla

Mix on medium speed one minute.

Pour into pans.  Bake until cake tests done with a toothpick.

Cool before icing.




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