Chocolate Fudge Cake

chocolate fudge cake 1

I’m breaking out the Betty Crocker Boys & Girls Cookbook today. I don’t know what year this one is. It’s missing half the pages. But, it still has the recipe for chocolate cake & that’s the most important anyway.

Transforming a regular, gluten-filled recipe into a gluten-free one can be a little chemistry experiment. The amount of liquid in a gluten-free cake recipe is a delicate balance. Too much liquid & the cake has to bake too long & dries out. Not enough liquid & the cake dries out. I usually start with half the amount of liquid called for in the recipe and add more as needed. Sometimes you will need less, sometimes more.

I used about 2 tablespoons less than the 1 cup of milk.

I used my gluten-free, fluffy flour mix. Recipe can be found in my little E-BOOK.

  fudge cake recipe

Cake ingredients:

  • 1 3/4 cups fluffy flour
  • 1 1/3 cups sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cocoa
  • 1/2 cup butter, softened
  • 1 cup buttermilk
  • 1 teaspoon vanilla (or 1 tablespoon rum)
  • 2 eggs

fudge frosting

Frosting ingredients:

  • 1 cup sugar
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup milk
  • 1/4 cup butter
  • 2 tablespoons corn syrup (I left this out.)
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (or 1 tablespoon rum)
  • 1/2 cup toasted coconut, optional

For Cake:

Heat oven to 350ºF.

In medium bowl, stir together flour, soda, salt and cocoa; set aside.

In large bowl, cream butter and sugar. Mix in milk and vanilla. Beat in eggs.

Stir in dry ingredients. (No need to beat for 2 minutes.)

Pour into greased, 9×13 pan.

Bake 40-45 minutes or until toothpick inserted in center comes out clean.

Cool on rack.

For Frosting:

In heavy-bottom saucepan, mix  sugar and the cocoa. Stir in milk, butter, and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat.

Beat in powdered sugar and vanilla (or rum) with spoon until smooth and spreadable.

Spread Fudge Frosting on cooled cake.

If the leftovers start to dry out, serve them in a bowl with milk. For breakfast. Like Grandma.

cake bowl milk

 

Chocolate Fudge Cake
Print
Cake
  1. 1 3/4 cups fluffy flour
  2. 1 1/3 cups sugar
  3. 1 teaspoon baking soda
  4. ¼ teaspoon salt
  5. 6 tablespoons cocoa
  6. 1/2 cup butter, softened
  7. 1 cup buttermilk
  8. 1 teaspoon vanilla (or 1 tablespoon rum)
  9. 2 eggs
Frosting
  1. 1 cup sugar
  2. 1/4 cup unsweetened baking cocoa
  3. 1/2 cup milk
  4. 1/4 cup butter
  5. 2 tablespoons corn syrup (I left this out.)
  6. 1 to 1 1/2 cups powdered sugar
  7. 1 teaspoon vanilla extract (or 1 tablespoon rum)
  8. 1/2 cup toasted coconut, optional
For Cake
  1. Heat oven to 350ºF.
  2. In medium bowl, stir together flour, soda, salt and cocoa; set aside.
  3. In large bowl, cream butter and sugar. Mix in milk and vanilla. Beat in eggs.
  4. Stir in dry ingredients. (No need to beat for 2 minutes.)
  5. Pour into greased, 9x13 pan.
  6. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
  7. Cool on rack.
For Frosting
  1. In heavy-bottom saucepan, mix sugar and the cocoa. Stir in milk, butter, and corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat.
  2. Beat in powdered sugar and vanilla (or rum) with spoon until smooth and spreadable.
  3. Spread Fudge Frosting on cooled cake.
Break O' Day Farm http://breakodayfarm.com/
Posted in Dessert, Gluten Free Recipes, Uncategorized and tagged , .