Mark's Chocolate Fudge Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The hint of cinnamon blends nicely with the chocolate. I was proud to win a blue ribbon for this cake in a church baking contest.Mark Brown, Birmingham, Alabama Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 cup water |
1/2 cup butter, cubed |
1/2 cup shortening |
1/4 cup baking cocoa |
2 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
icing: |
1/2 cup butter, cubed |
1/3 cup baking cocoa |
1/3 cup milk |
3-1/2 cups confectioners' sugar |
1 tablespoon vanilla extract |
1 cup chopped pecans |
Directions:
1. In a large bowl, combine flour, sugar, baking soda and cinnamon; set aside. In a small saucepan, bring water, butter, shortening and cocoa to a boil. Add to dry ingredients and mix well.
2. In a small bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile, in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from the heat. Add confectioners' sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool on a wire rack. Yield: 12-15 servings.
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