Chocolate Fudge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake: (makes 2 thin 9x13 layers)Softasilk Cake Flour, 2.5 cupFructose - Dry, 1.25 cupsBrown Sugar, 3/4 cupCocoa, dry powder, unsweetened, 1 cup Baking Soda, 2.25 tsp Hain's sea salt, 1.5 tspButtermilk, lowfat, 2.25 cup Butter, 1 cup unsaltedEgg, fresh, 2 large Vanilla, 1.5 tsp Baker's Semisweet Baking Chocolate Squares, 6 oz Frosting:Butter, 1/2 cupShortening, Crisco, 1/4 cupCocoa, dry powder, unsweetened, .33 cup Confectioner's Sugar, 2 cup Milk, 2%, 2 Tbsp.Smucker's Sugar Free Hot Fudge Topping, 1 cup Vanilla Extract, 1 tsp
Heat oven to 350 degrees. Butter and parchment line a 9x13 inch baking dish. Measure all ingredients (except the chocolate) into a large mixing bowl. Blend for 30 seconds on low speed, sraping bowl constantly. Blend in the melted chocolate and beat 3 minutes on high speed, scraping the bowl. Spoon into the pans and level them well with an offset spatula. Bake layers for 45 minutes or until a toothpick inserted comes out clean. When cool, frost with Chocolate Fudge Butter Cream Frosting.
To make the frosting, cream together the butter with the shortening. Sift the cocoa with the confectioner's sugar and add to the creamed mixture. Mix together, adding 1 Tbsp at a time of milk to keep mixture smooth. Don't add more than 1/4 cup milk. add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Number of Servings: 12
Recipe submitted by SparkPeople user KENSGIRL1975.
To make the frosting, cream together the butter with the shortening. Sift the cocoa with the confectioner's sugar and add to the creamed mixture. Mix together, adding 1 Tbsp at a time of milk to keep mixture smooth. Don't add more than 1/4 cup milk. add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
Number of Servings: 12
Recipe submitted by SparkPeople user KENSGIRL1975.
Nutritional Info Amount Per Serving
- Calories: 711.6
- Total Fat: 33.4 g
- Cholesterol: 97.5 mg
- Sodium: 819.8 mg
- Total Carbs: 104.5 g
- Dietary Fiber: 4.8 g
- Protein: 7.3 g
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