Cocoa Fudge Cake

Cocoa Fudge Cake (Recipe from the Betty Crocker Cookbook)

1 2/3 cups all-purpose flour

1 ½ cups sugar

2/3 cup cocoa

½ cup shortening

1 ½ cups buttermilk

1 ½ teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla

2 eggs

Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches, 2 round pans, 8 or 9×1 ½ inches, or 12-cup bundt cake pan. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, rectangle 35 to 40 minutes, rounds 30 to 35 minutes, bundt cake 40 to 45 minutes; cool. Frost with Creamy Cocoa Frosting if desired.

Cocoa Fudge Cupcakes: Line 30 medium muffin cups, 2 1/2×1 ¼ inches, with paper baking cups. Pour batter into cups, filling each ½ full. Bake 20 minutes.

Red Devils Food Cake: Substitute ½ cup packed brown sugar for ½ cup of the granulated sugar and 2 squares (1 ounce each) unsweetened chocolate, melted and cooled, for the cocoa.

Creamy Cocoa Frosting:

1/3 cup butter, softened

1/3 cup cocoa

2 cups powdered sugar

1 ½ teaspoons vanilla

About 2 tablespoons milk

Sift together cocoa and powdered sugar. Add softened butter and cream. Beat in milk and vanilla until smooth and of spreading consistency. Frosts a 13×9-inch cake or fills and frosts two 8- or 9-inch cake layers.

This is the cake we served for Rebecca’s birthday this past Monday. It is so delicious and moist, plus easy to make. I want to try the Red Devils Food Cake variation soon.


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