Double Layered Fudge Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The Ultimate Chocolate fudge cake. The choc-a-holic will devour this in no time at all. Maybe no leftovers. Ingredients:
ngredients |
4 squares of baker's unsweetened chocolate |
1/2 cup water |
1 3/4 cups sugar, divided |
1 2/3 cups all-purpose flour |
1 tsp. baking soda |
1/4 tsp. salt |
1 stick margarine or butter, softened |
3 eggs |
3/4 cup milk |
1 tsp. vanilla |
1 cup chopped diamond walnuts |
fudge frosting ( instructions follows cake recipe ) |
ingredients |
4 squares of baker's unsweetened chocolate |
2 tbs. margarine or butter |
4 cups powdered sugar |
1/2 cup milk |
1 tsp. vanilla extract |
Directions:
1. 1)Preheat oven to 350ยบ.
2. 2)Microwave chocolate, water and 1/2 cup of the sugar in a microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring halfway through heating time. Remove from microwave. Stir until completely melted. Cool to lukewarm.
3. 3)Mix flour, baking soda and salt; set aside. Beat margarine and the remaining 1 1/4 cups of sugar in a large bowl until light and fluffy. One at a time, add eggs, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract. Pour into 2 greased and floured 9-inch round layer pans.
4. 4)Bake for 30 to 35 minutes or until cake springs back when lightly pressed. Cool in pans 10 minutes. Remove from pans to cool on a wire rack. Frost with Fudge frosting and sprinkle walnuts around the top edge of the cake.
5. Fudge Frosting:
6. Microwave 4 squares of Baker's Unsweetened Chocolate and 2 Tbs. margarine or butter in a large microwavable bowl on HIGH for 1 to 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir in 4 cups of powdered sugar, 1/2 cup milk and 1 tsp. Vanilla extract until smooth. Let stand, if necessary until ready to spread ( spreading consistency ) stir occasionally. Spread quickly. ( Add an additional 2 to 3 tsp. Of milk if the frosting becomes too thick.) Makes about 2 1/2 cups or enough to frost tops and sides of 2 9-inch layer cakes.
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