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Name: Fudgie Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 c Flour; 2 c Sugar; 1 ts Baking soda; 2/3 c Dutch-processed cocoa; 3/4 c Unsalted butter or margarine; 2 Eggs; 1 1/2 c Buttermilk; 2 ts Vanilla

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INGREDIENTS

2 c Flour
2 c Sugar
1 ts Baking soda
2/3 c Dutch-processed cocoa
3/4 c Unsalted butter or margarine
2 Eggs
1 1/2 c Buttermilk
2 ts Vanilla

Servings

INSTRUCTIONS

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil Sent by: Teresa Marco FUDGIE Preheat oven to 350o. Grease and flour with cocoa, 3, 8" cake pans. In small bowl, blend flour, cocoa, and baking soda. In large mixing bowl, cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredient mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Pour into cake pans. Bake for 25-30 minutes or until center springs back when touched. Cool slightly. Remove from pans. Cool completely. FILLING 1 14 oz. can Sweetened condensed milk 1, 12 oz pkg. Semi-sweet chocolate chips 1/2 C Water 2 tsp. Vanilla Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy saucepan. Cook and stir over medium to low heat till thick. Cool completely. Spread filling between cake layers. CHOCOLATE BUTTERCREAM FROSTING 1 C Confectioners sugar 1/2 C Butter or margarine, softened 3 oz. Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 TBSP Half-and -half (light cream) 3 oz. White chocolate, shaved Beat all ingredients, except white chocolate, in mixing bowl until light and creamy. Frost cake with buttercream frosting. Top with shaved white chocolate. Enjoy it gang. Teresa Marco :)

NOTES

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Fudgie Cake

2 c Flour
2 c Sugar
1 ts Baking soda
2/3 c Dutch-processed cocoa
3/4 c Unsalted butter or margarine
2 Eggs
1 1/2 c Buttermilk
2 ts Vanilla

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil    Sent by: Teresa Marco    FUDGIE    Preheat oven to 350o.  Grease and flour with cocoa, 3, 8" cake pans. In  small bowl, blend flour, cocoa, and baking soda. In large mixing bowl,  cream butter and sugar. Add eggs and vanilla.    Beat well.  Add dry ingredient mixture alternately with buttermilk,  beginning and ending with dry ingredients and beating well after each  addition. Pour into cake pans. Bake for 25-30 minutes or until center  springs back when touched.  Cool slightly. Remove from pans. Cool  completely.    FILLING    1 14 oz. can Sweetened condensed milk 1, 12 oz pkg. Semi-sweet chocolate  chips 1/2 C Water 2 tsp. Vanilla    Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy  saucepan.  Cook and stir over medium to low heat till thick. Cool  completely. Spread filling between cake layers.    CHOCOLATE BUTTERCREAM FROSTING    1 C Confectioners sugar 1/2 C Butter or margarine, softened 3 oz.  Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 TBSP  Half-and -half (light cream) 3 oz. White chocolate, shaved    Beat all ingredients, except white chocolate, in mixing bowl until light  and creamy.  Frost cake with buttercream frosting. Top with shaved white  chocolate.    Enjoy it gang.    Teresa Marco :)

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Nutrition

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Serving Size: 1 Serving (435g)
Recipe Makes: 6 Servings

Calories: 1329
Calories from Fat: 303 (23%)

Amt Per Serving		% DV

	Total Fat 33.7g	45 %
	Saturated Fat 18.4g	92 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 2.3g
Cholesterol 416mg		128 %
Sodium 397mg		14 %
Potassium 417.6mg		11 %
Total Carbohydrate 247.5g		73 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 242.9g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1329

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