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    You are in: Home / Recipes / Fudgy Pudgy Cake Recipe
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    Fudgy Pudgy Cake

    Fudgy Pudgy Cake. Photo by Barenaked Chef

    1/3 Photos of Fudgy Pudgy Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Courtly's Note:

    From taste of home.

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    Units: US | Metric




    1. 1
      In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
    2. 2
      Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
    3. 3
      In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
    4. 4
      Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
    5. 5
      For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

    Ratings & Reviews:

    • on December 13, 2013


      This is quite possibly the best cake I've ever made. I'm so sorry the picture is not prettier, I am not a baker, normally. This cake is one I will perfect to make look as gorgeous as it tastes, if that is possible. The filling makes this cake, don't skip it!

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    • on March 10, 2008


      This was such a wonderful chocolate cake! I don't have any 9 inch baking pans so I used 2 bigger ones but I'd have loved to have 3 layers (the taller the better!!:-)!). I also cut down on the sugar, especially for the glaze but otherwise I followed the recipe. Definitely a keeper!

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    • on August 12, 2007


      I found this recipe in the 9/2007 issue of Taste of Home and couldn't wait to try it. It sat on my counter for weeks until I finally found the time to make it! I really enjoyed this is worth all the waiting time and the steps. I was impatient when doing the filling and apparently didn't wait long enough for the sugar mixture to cool before mixing it with the butter because I ended up with a pudding like glaze. Still, even with that, it was a delicious, rich cake.

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    Nutritional Facts for Fudgy Pudgy Cake

    Serving Size: 1 (203 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 760.3
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 20.9 g
    Cholesterol 138.5 mg
    Sodium 531.2 mg
    Total Carbohydrate 111.7 g
    Dietary Fiber 2.2 g
    Sugars 86.1 g
    Protein 6.9 g

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