Chocolate Fudge Cake With Butterscotch Fudge Frosting

Submitted by JamesDeansGirl

"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.*"

 

• Ready In: 1hr 55mins
• Ingredients: 22
• Serves: 8

ingredients

• CAKE

• 3 ounces unsweetened chocolate
• 1 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 6 tablespoons butter, softened
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon vanilla extract
• 2 large eggs
• 1 1⁄4 cups flour
• 1⁄2 cup milk

• BUTTERSCOTCH CHOCOLATE FROSTING

• 2 ounces unsweetened chocolate
• 1⁄2 cup packed light brown sugar or 1/2 cup dark brown sugar
• 1⁄3 cup heavy cream
• 2 tablespoons butter
• 1⁄4 teaspoon vanilla extract
• 1 pinch salt
• 2 cups powdered sugar

• DOUBLE THICK FUDGE SAUCE

• 1 (12 ounce) can evaporated milk (optional)
• 2 cups granulated sugar (optional)
• 8 ounces unsweetened chocolate (optional)
• 1 teaspoon vanilla extract (optional)
• 1 pinch salt (optional)

directions

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

Reviews

[10cups]

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.

 

[Busters friend]

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!

 

[Manami]

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

 

[Miss Fitz]

Wow, this is a chocolate extravaganza! "Frosting" isn't something that we Brits are used to handling and, as such, I had a little difficulty getting it to stick to the cake...maybe I over-worked it (help!)but everything else turned out just right as per the instructions and the fudge sauce was to die for and so easy to make; what a great way to jazz up any old, plain chocolate cake! Top Recipe!

 

[Caribbean DLC]

This is an excellent dessert recipe!! The cake is delicious on its own, but absolutely delectable with the frosting and hot fudge. In fact, I already had the 3-part recipe, which I believe was originally published in Woman's Day in 1954!! When my computer crashed, though, I lost my recipe for Double Thick Fudge Sauce and was FRANTIC to find it. Thanks, JDGirl, for making this recipe available to everyone!