Cocoa Fudge Cake Recipes

COCOA FUDGE CAKE

Steps:

• preheat over to 350 degrees.
• grease and flour 9 x 13 inch pan.
• combine sugar and flour.
• put butter, water and cocoa powder in a sauce pan, bring to boil, then combine with sugar and flour mixture.
• whisk milk, vanilla, baking soda and eggs together, then add to the rest of the mixed ingredients.
• bake for 20-25 minutes, when the cake starts to shrink away from the sides of the pan it is done.
• make frosting 5 minutes before the cake is supposed to come out of the over so it will be ready to frost at the right time.
• for frosting:.
• place butter, cocoa and milk in a saucepan, bring to a boil.
• remove from heat and stir in the vanilla.
• stir in the powdered sugar, 1/2 a cup at a time until the frostign is thickened but pourable.
• Pour over the hot cake.
• alternative frosting if you want to frost when the cake is cooled:.
• 1/2 cup butter, salted.
• 1 cup white sugar.
• 1/3 cup cream.
• 1/2 cup chocolate chips.
• 1 tsp vanilla.
• bring butter, sugar and cream to boil in a saucepan. Lower heat to medium and cook for 2 minutes.
• add in chocolate chips and stir until chips are melted.
• remove from heat and add vanilla.
• pour over cake.

COCOA FUDGE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour baking pan.
• 13x9x2 or 2 round layer pans, 8 or 9x1 1/2 inches.
• Measure all ingredients into mixing bowl.
• Blend 1/2 minute on low speed blending constantly.
• Beat 3 minutes on high speed, scraping bowl occasionally.
• Pour into pan(s).
• Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Can frost with your favorite frosting if desired.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.