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Cocoa Fudge Cake 2

By

Recipe from the Betty Crocker Cookbook


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Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/3 cups sugar
  • 6 tbs cocoa
  • 1/2 cup shortening
  • 1 cup buttermilk
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs

Details

Preparation

Step 1

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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