Fudge Layer Cake

Fudge Layer Cake

12

"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."

Ingredients

servings 584 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 81.9g
  • 26%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
  2. 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.
  3. Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
  4. 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.
  5. 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.

Reviews

12
  1. 15 Ratings

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Most helpful

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

'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!

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...

'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!

You kind of have to mold the icing on with your hands. But this recipe tastes fantastic!

Very moist cake, not overly chocolately!

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.

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 ...

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...

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.

THIS WAS A FANTASTIC CAKE! THE BEST CHOCOLATE CAKE I HAVE EVER MADE. A LITTLE DIFFICULT THAN MOST ONE BOWL CAKES BUT WORTH IT!