YaYa’s Fudge Cake
Ingredients
- 1 cup sugar
- 3/4 cup cocoa
- 1 cup milk
- 1 egg
- 1 cup sugar
- 3/4 cup shortening
- 1/2 cup milk
- 2 eggs
- 2 cups flour
- 1/8 t. salt
- 1 t. Soda
Instructions
- Combine sugar and cocoa. Add beaten egg and milk.
- Cook in a double boiler until thick and smooth. Let cool.
- Cream shortening and sugar. Add eggs one at a time.
- Add salt and soda to flour and alternate this mixture with the milk, starting and ending with the flour mixture.
- Add the cocoa mixture.
- Put wax paper or parchment paper in the bottom of two 8″ cake pans.
- Grease and flour pans.
- Bake at 375°F for about 25 minutes or until a toothpick inserted into the center of the layers comes out clean.
Notes
Yaya’s Tips for Success
This old-fashioned cake relies on that rich cocoa base being nice and smooth, so take your time with that first mixture. It really sets the tone for the whole cake. And don’t rush the cooling process, both the cocoa mixture and the cakes themselves need to be cool before you put it all together, or your frosting will melt.
- Use parchment paper in your cake pans for easy release.
- Let the cocoa mixture cool completely so it blends smoothly into the batter.
- Don’t overbake, check at 22 minutes to avoid a dry cake.
- Always frost a fully cooled cake to keep that thick fudge frosting from sliding off.
Yaya’s Customization Ideas
This cake is rich and chocolatey all by itself, but if you want to take it up a notch, you sure can. A touch of espresso powder in the cocoa base deepens the chocolate flavor. Or stir in some mini chocolate chips or chopped pecans before baking. And while I adore the no-cook fudge frosting, this cake also holds up well to cream cheese or peanut butter frosting for something a little different.
- Add 1 teaspoon of espresso powder to the cocoa mixture.
- Fold in 1/2 cup chopped pecans or walnuts for a little crunch.
- Layer with raspberry preserves between the cake layers for a fruity twist.
If you’re in the mood for more chocolatey goodness, you might also enjoy my Chocolate Oatmeal Cookies or serve this alongside a cup of coffee with my No-Cook Fudge Frosting swirled into hot cocoa for a double treat.
Yaya’s Original Recipe Card
