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King Arthur Flour’s Favorite Fudge Cake

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King Arthur Flour King Arthur Flour

This old-fashioned chocolate sheet cake is incredibly moist, and can be stirred together by hand if need be. The fudge frosting is also stir-together simple, and creates a lovely thick layer on top. You can line the pan with parchment or foil before baking, grease it, and lift the cake out of the pan once it’s cool before frosting. This makes cutting the cake easier to do, and individual portions nestle nicely into muffin papers. It’s sure to be a hit at your next potluck.

At a glance

Prep
Bake
Total
Yield
9″ x 13″ cake, about 2 dozen servings

Ingredients

Cake

  • 1 cup (16 tablespoons) unsalted butter
  • 1/2 cup Dutch-process cocoa; we like King Arthur Triple Cocoa Blend
  • 1 cup hot water
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste*
  • 1/2 cup buttermilk or yogurt (regular, not Greek)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Use 3/4 teaspoon salt if you generally prefer your foods on the saltier side.

Frosting

  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/4 cup natural cocoa or Dutch-process cocoa; we like King Arthur Triple Cocoa Blend
  • 6 tablespoons buttermilk or yogurt (regular, not Greek)
  • 4 cups confectioners’ sugar

Cake

  • 8 ounces unsalted butter
  • 1 1/2 ounces Dutch-process cocoa; we like King Arthur Triple Cocoa Blend
  • 8 ounces hot water
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 14 ounces granulated sugar
  • 1 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste*
  • 4 ounces buttermilk or yogurt (regular, not Greek)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Use 3/4 teaspoon salt if you generally prefer your foods on the saltier side.

Frosting

  • 4 ounces unsalted butter
  • 3/4 ounce natural cocoa or Dutch-process cocoa; we like King Arthur Triple Cocoa Blend
  • 3 ounces buttermilk or yogurt (regular, not Greek)
  • 16 ounces confectioners’ sugar

Cake

  • 227g unsalted butter
  • 43g Dutch-process cocoa; we like King Arthur Triple Cocoa Blend
  • 227g hot water
  • 241g King Arthur Unbleached All-Purpose Flour
  • 397g granulated sugar
  • 1 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste*
  • 113g buttermilk or yogurt (regular, not Greek)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Use 3/4 teaspoon salt if you generally prefer your foods on the saltier side.

Frosting

  • 113g unsalted butter
  • 21g natural cocoa or Dutch-process cocoa; we like King Arthur Triple Cocoa Blend
  • 85g buttermilk or yogurt (regular, not Greek)
  • 454g confectioners’ sugar

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9″ x 13″ pan.
  2. To make the cake: Melt the butter; stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, soda, and salt.
  3. Pour the cocoa mixture over the dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs, and vanilla. Pour the batter into the prepared pan.
  4. Bake the cake for 30 minutes, or until it tests done. You’ll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan. Remove the cake from the oven and cool it on a rack.
  5. To make the frosting: Melt the butter in a medium-sized saucepan. Stir in the cocoa and buttermilk or yogurt.
  6. Bring the mixture to a boil, then remove it from the heat and mix in the confectioners’ sugar, beating until smooth.
  7. Pour the frosting over the cake while the frosting is still warm. Serve the cake right from the pan.
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