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30-Minute Chocolate Fudge Cake
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Description
One bowl, one spoon, thirty little minutes.
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 cups Sugar
- 2 sticks Butter
- 1 cup Water
- 5 Tablespoons Cocoa Powder
- 2 whole Eggs
- ½ cups Buttermilk
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR THE FUDGE ICING:
- 1 stick Butter
- 4 Tablespoons Milk
- 4 Tablespoons Cocoa Powder
- 16 ounces, weight Powdered Sugar
- 1 teaspoon Vanilla
- 1 cup Chopped Pecans
Preparation
To make the cake, mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350ºF for 30 minutes.
With 5 minutes of baking time remaining on the cake, make the icing. In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.
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Pat Mendell on 3.16.2012
Been making this cake for 40 plus years. Next time you make it: use coffee instead of the water and instead of the nuts, try adding 1/3 C smooth peanut butter to the frosting rightafter the powdere sugar and prior to the vanilla. Soooo good. I also put a teaspoon of instant coffee in the pan with the milk, butter and cocoa sometimes, if I’m not doing the peanut butter.
Pat