Chocolate Fudge Cake

Cake: (makes 2 thin 9x13 layers)
Softasilk Cake Flour, 2.5 cup
Fructose - Dry, 1.25 cups
Brown Sugar, 3/4 cup
Cocoa, dry powder, unsweetened, 1 cup
Baking Soda, 2.25 tsp
Hain's sea salt, 1.5 tsp
Buttermilk, lowfat, 2.25 cup
Butter, 1 cup unsalted
Egg, fresh, 2 large
Vanilla, 1.5 tsp
Baker's Semisweet Baking Chocolate Squares, 6 oz

Frosting:
Butter, 1/2 cup
Shortening, Crisco, 1/4 cup
Cocoa, 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.