Fabulous Fudge Cake With Lickity Lemon Butter Crea... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Making this delicious fudge cake since I was 9 - it's a super easy to make, one-bowl-type of moist fudge cake, invite your kids to make this one with you while they strengthen their baking skills. At 8 x8 square, this cake is perfect for smaller celebrations, or heck. Read more . - When you simply need some good chocolate in a hurry. I share my orange butter cream in the alterations section on this recipe. Ingredients:
1/4 cup butter |
2 squares unsweetened chocolate (2 ounces) (or 2 tablespoons cocoa powder) |
1/2 cup water |
1 cup cake flour (regular flour ok too - though it won't be as high) |
1-1/2 teaspoon good vanilla |
1 cup white sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 egg |
1/4 cup buttermilk or sour milk (yes, sour milk no kidding!) |
recipe for lemon butter cream frosting under separate listing...see my page for instructions. |
equipment needed: greased 8 x8 square baking pan, 1-1/2 qt sauce pan, one working stove at 350, one working stove top burner on low-medium heat |
see alterations for orange butter cream frosting recipe as seen in my photo. |
Directions:
1. Grab that sauce pan, place on burner at low-medium heat.
2. Melt butter and cut up chocolate in pan.
3. Add water and sugar, stir till well combined.
4. Remove from heat and let cool 10 minutes. Here's a TRICK: If you have melted it on a really low heat (as I always do, you need maybe only five minutes cooling time if that)
5. Add vanilla and stir.
6. Add egg and stir till well combined
7. Sift flour and measure again for accuracy: then add all dry ingredients left: salt, baking powder, baking soda, salt and sift one more time.
8. Alternately add flour mixture and buttermilk/sour milk alternatively.
9. Beat vigorously by hand for one minute or until smooth.
10. Pour into greased pan and bake for 30-35 minutes until toothpick comes out cleanly.
11. Let cool on trivet on counter.
12. Once cool, roughly 2 hours later - though I never wait that long, I spread cake with lemon or orange butter cream frosting (leaving it in the pan) - using just 1/2 of a normal recipe for butter cream.
13. You can also simply dust with confectioner's sugar.
14. Store any leftover's which normally won't last the night into the fridge depending upon the number of elves you may have in your home.
15. Photo to follow the next time I make this great cake.
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