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    You are in: Home / Recipes / Chocolate Fudge Cake With Butterscotch Fudge Frosting Recipe
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    Chocolate Fudge Cake With Butterscotch Fudge Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    35 mins

    1 hrs 20 mins

    JamesDean'sGirl's Note:

    My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    BUTTERSCOTCH CHOCOLATE FROSTING

    DOUBLE THICK FUDGE SAUCE

    Directions:

    1. 1
      CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
    2. 2
      Remove pan from heat; let cool until lukewarm.
    3. 3
      Meanwhile, preheat oven to 350*F.
    4. 4
      Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
    5. 5
      Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
    6. 6
      Beat with an electric mixer on high speed until well blended.
    7. 7
      (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
    8. 8
      Add the other egg.
    9. 9
      Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
    10. 10
      Beat in the remaining flour and milk, then the chocolate, until blended.
    11. 11
      Scrape batter into the prepared pan.
    12. 12
      Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
    13. 13
      Cool the cake in the pan for 5 minutes.
    14. 14
      Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
    15. 15
      Turn right side up and cool completely.
    16. 16
      MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
    17. 17
      Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
    18. 18
      With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
    19. 19
      Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
    20. 20
      Reduce mixer speed to low and beat in the remaining powdered sugar.
    21. 21
      Increase speed to medium and beat the frosting for 1 minute longer.
    22. 22
      ASSEMBLE THE CAKE: Cut the cake in 2 layers.
    23. 23
      Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
    24. 24
      Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
    25. 25
      MAKE THE FUDGE SAUCE: (OPTIONAL).
    26. 26
      Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
    27. 27
      Reduce heat to low and simmer for 5 minutes.
    28. 28
      Remove saucepan from heat.
    29. 29
      Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
    30. 30
      Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
    31. 31
      Serve warm.

    Ratings & Reviews:

    • on September 14, 2010

      45

      I made the recipe exactly. it was very yummy. I added a tbsp of almond extract to the cake batter for aroma. I can't tell if it enhanced it or not. I evaporated my own milk for the sauce by boiling 3 cups of 10% milk till half was boiled off. all in all, the cake is small and i had a lot of extra sauce. the instructions though are bang on. i just would make less sauce. in my opinion the recipe needs to have all three parts, cake icing and sauce to be good. i wouldnt do just the cake and icing. you do use a lot of unsweetened chocolate though so be mindfull of that cost.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2008

      55

      This icing is outrageously good! It is soo easy to make & sets beautifully on cake - shiny & holds swirls but sets firm - allows enough time to fully ice then sets up. THE TASTE IS FANTASTIC! I made a double batch to ice a plain yellow butter cake & it was fantastic! Thank you JamesDean's Girl for a real keeper! ps - sometime I'll get around to making the cake which I have no doubts will be as good as this bomb icing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2005

      55

      The cake was sinful and awesome and the fudge sauce was to die for. Thanks for sharing this with the rest of us. Chef #232669

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chocolate Fudge Cake With Butterscotch Fudge Frosting

    Serving Size: 1 (283 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 602.9
     
    Calories from Fat 238
    39%
    Total Fat 26.4 g
    40%
    Saturated Fat 16.0 g
    80%
    Cholesterol 99.1 mg
    33%
    Sodium 476.2 mg
    19%
    Total Carbohydrate 92.7 g
    30%
    Dietary Fiber 3.4 g
    13%
    Sugars 71.1 g
    284%
    Protein 6.7 g
    13%

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