Cocoa Fudge Cake*

By srumbel

A scrumptious chocolate cake from Betty Crocker circa 1965
from thatskinnychickcanbake.com

Ingredients

• For Frosting:
• 1 2/3 cups flour
• 1 1/2 cups sugar
• 2/3 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) butter, at room temperature
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla
• 2 eggs
• 1 cup sugar
• 1/4 cup cocoa powder
• 4 tablespoons (1/2 stick) butter
• 1/2 cup milk
• 2 tablespoons light corn syrup
• 1 1/2 cups sifted powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 350º. Grease and flour a 9 x 13 pan (or spray with Baker's Joy). Set aside.
In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda and salt. Add butter, buttermilk and vanilla and beat for a couple minutes, scraping sides of bowl as needed.
Add eggs and beat for 2 more minutes, scraping sides of bowl often.
Pour into prepared pan and bake for 25 minutes or till center of cake bounces back when pressed with your finger.. Cool pan on wire rack.
When cake is almost fully cooled, make frosting.

Mix sugar and cocoa in a saucepan. Add butter, milk and corn syrup and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and place pan in cold water (I fill my sink with ice and water).
When mixture is cooled, stir in powdered sugar and vanilla. You may thin frosting with a little milk if desired.
Frost cake.

Serves: 15-20 servings