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Ingredients

Fudge Cake:
White-Chocolate Butter-Cream Frosting

Directions

Cake:
  • Heat oven to 350 degrees F. Grease two 9-inch round pans. Line bottoms with waxed paper. Grease paper; flour.

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  • Mix chocolate, 1/2 cup sugar and water in microwave-safe bowl. Microwave on high 2 minutes, stirring halfway through. Then stir to melt chocolate. Let cool to lukewarm.

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  • Stir together flour, baking soda and salt in second bowl.

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  • Beat together butter and remaining 1 1/4 cups sugar in large bowl until smooth, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. On low, add flour mixture alternately with milk, in 3 additions. Beat 2 minutes until smooth. Stir in chocolate mixture and vanilla. Pour into prepared pans.

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  • Bake in 350 degree F oven 30 to 35 minutes, until cakes spring back when lightly touched. Cool in pans on rack 10 to 15 minutes. Remove cakes to rack to cool.

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  • Stack layers, filling with frosting. Frost outside of cake.

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Frosting:
  • Microwave chocolate and cream in large microwave-safe bowl on high power 1-1/2 minutes, stirring halfway. Stir to melt chocolate. Let cool to room temperature, 15 minutes. Beat butter, sugar gradually into cooled chocolate on high speed until smooth and fluffy, 2 minutes. Makes 12 servings.

Nutrition Facts

587 calories; total fat 37g; saturated fat 22g; cholesterol 127mg; sodium 199mg; carbohydrates 63g; fiber 2g; protein 6g.

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