Cocoa Fudge Cake
Cook time:
Total time:
Serves: 32 servings
Ingredients
- Cake
- 1⅔ cups all-purpose flour
- 1½ cups granulated sugar
- ⅔ cup SACO Premium Cocoa
- 1½ tsp baking soda
- 1 tsp salt
- 6 Tbsp SACO Cultured Buttermilk Blend
- 1½ cups water
- ½ cup solid vegetable shortening
- 2 eggs
- 1 tsp vanilla extract
- Fudge Frosting
- ½ cup solid vegetable shortening
- 2 cups granulated sugar
- ½ cup SACO Premium Cocoa
- 3 Tbsp vegetable oil
- ⅔ cup milk
- ½ tsp salt
- 3 Tbsp SACO Cultured Buttermilk Blend
- 2 tsp vanilla extract
Instructions
- cake (Have ingredients at room temperature. Preheat oven to 350°F. Grease and flour one 13 x 9 inch baking pan. In large mixing bowl sift together dry ingredients. Add remaining ingredients. Blend ½ minute on low speed, scraping bowl constantly.
- Beat 3 minutes on high speed, scraping bowl occasionally.
- Pour into pan(s).
- Bake 35 to 40 minutes, or until wooden toothpick tests done.
- Cool. (This recipe will also make 24 cupcakes.)
- Frost with Fudge Frosting.
- Fudge Frosting
- Mix all ingredients, except vanilla, in 2½-quart saucepan.
- Heat to rolling boil, stirring occasionally.
- Boil 1 minute without stirring.
- Place pan of frosting in bowl of ice and water.
- Beat frosting until smooth and of spreading consistency.
- Stir in vanilla.
- Makes enough to fill and frost two 9-inch layers or one 13 x 9 inch cake.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 2g Trans fat: 1g Carbohydrates: 30g Sugar: 23g Sodium: 185mg Fiber: 1g Protein: 3g Cholesterol: 13mg
