Cocoa Fudge Cake 2

Recipe from the Betty Crocker Cookbook

Cocoa Fudge Cake 2

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  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • 1⅓

    cups sugar

  • 6

    tbs cocoa

  • ½

    cup shortening

  • 1

    cup buttermilk

  • 1

    teaspoons baking soda

  • 1

    teaspoon salt

  • 1

    teaspoon vanilla

  • 2



Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches, 2 round pans, 8 or 9×1 ½ inches, or 12-cup bundt cake pan. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, rectangle 35 to 40 minutes, rounds 30 to 35 minutes, bundt cake 40 to 45 minutes; cool. Frost with Creamy Cocoa Frosting if desired. Cocoa Fudge Cupcakes: Line 30 medium muffin cups, 2 1/2×1 ¼ inches, with paper baking cups. Pour batter into cups, filling each ½ full. Bake 20 minutes. Red Devils Food Cake: Substitute ½ cup packed brown sugar for ½ cup of the granulated sugar and 2 squares (1 ounce each) unsweetened chocolate, melted and cooled, for the cocoa. Creamy Cocoa Frosting: 1/3 cup butter, softened 1/3 cup cocoa 2 cups powdered sugar 1 ½ teaspoons vanilla About 2 tablespoons milk Sift together cocoa and powdered sugar. Add softened butter and cream. Beat in milk and vanilla until smooth and of spreading consistency. Frosts a 13×9-inch cake or fills and frosts two 8- or 9-inch cake layers.


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