Thursday, December 3, 2009

Kay's Fudge Cake

The batter
The finished product

Tom's birthday is in a couple days, and we are celebrating this evening at the home of Margaret's boyfriend. I've had this recipe for eight years. It came from my friend Kay, so I call it:

Kay's Fudge Cake

Melt one cup of butter.
Add 1/4 cup cocoa and 6 Tablespoons water.
Stir well.

Pour over a mixture of 2 cups flour and 2 cups sugar.
Add 1/2 cup milk.
Add 2 lightly beaten eggs.
Add 1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon cinnamon.

Beat well for a few minutes until very smooth.

Bake in greased 9 x 13 pan in preheated 350º oven for 25 minutes.

5 minutes before the cake is done:
Melt 1/2 cup butter.
Add 1/4 cup cocoa, about 3 cups confectioners sugar, 6 Tablespoons milk, and 1 teaspoon vanilla.
Mix well and pour over cake right out of the oven.

This is a wonderful chocolate cake!

17 comments:

  1. It does look wonderful - I love reading your recipes! I think I might try this one at Christmas...

    ReplyDelete
  2. It is, Staci! And great tasting!

    ReplyDelete
  3. Rod would love this! Adding the recipe to my TBT (To Be Tried) stack.

    Did I tell you I made your sour cream Apple Pie? I took it to our friends' house and we all loved it! I'll blog about it later this month. Need to make it again so I have a photo. :)

    ReplyDelete
  4. I'm having to ration looking at your recipes Nan....or my jeans won't fit anymore...it's a good job I like brisk walks that's all I can say

    They are just so darn yummy!!!!!(recipes not jeans)

    ReplyDelete
  5. Oh, gosh, it's been years since I made this cake. Thanks for the compliment of sharing it with others. Think I must make it this holiday season. It is truly yummy isn't it? Just so gooey and rich!

    ReplyDelete
  6. Holy cow, this looks absolutely scrumptious! Happy Birthday, Tom!

    ReplyDelete
  7. That cake looks so yummy you just want to dive into it-LOL!!

    ReplyDelete
  8. Gosh! Another Kay? And here I thought my name was rare. This looks very delicious! Thanks for sharing.

    ReplyDelete
  9. With all that butter...what could taste bad!

    Gotta try this over the weekend - project for me and #1 Daughter...

    - Jeff

    ReplyDelete
  10. Thanks everyone, for taking the time to leave me a note. The cake was great! Very fudge-y indeed. The only thing I would do differently the next time is to leave out the cinnamon. I know a lot of people like it with chocolate, but I think I prefer the two tastes in separate items.

    ReplyDelete
  11. OH MY GOSH this cake sounds heavenly and sinful all in the same mouthful! I am trying it for sure this weekend!

    ReplyDelete
  12. My nine grandchildren would love this - amking it as well as eating it. I hope it's OK but I've screen-grabbed your recipe and will call it Nan's Chocolate Cake.

    ReplyDelete
  13. Linda, please let me know how you liked it. I don't know if you read my other comment, but I said I'd leave out the cinnamon next time.

    Wild Somerset Child, I'm so pleased.

    ReplyDelete
  14. Well - yesterday winter came in wet and cold and what better way to warm up the kitchen than to heat up the oven and bake some cake!

    The cake came out very light with a melt in your mouth quality. We didn't do the topping - we were more than a little initimidated by the butter and sugar already in the cake batter - so we were concerned that the 1/4 cup of cocoa wasn't enough. But it was perfect even for the chocolate lovers in the house.

    While I was putting the ingredients together, I noticed there was no salt. Was a little concerned - but saw other recipes for brownies that had similar ingredients also leaving out the salt. Didn't seem to affect the flavor at all.

    We did put the cinammon in but it wasn't overpowering. In fact, the chocolate essence almost masked it.

    Couple of notes - we used unsalted butter which is the general rule for baking although it wasn't specifically called for in the recipe. Added an extra 5 minutes to the baking time until the cake pulled away from the edges. Also made a bit of an error - after putting all the ingredients together I realized that I hadn't preheated the oven. No doubt the baking soda was already doing its work while we waited for the oven to heat up. Maybe that added to the lightness of the batter. Also hit the batter about medium speed for a few minutes until it became light in color. That may have also whipped some extra air into it.

    Great recipe Nan - wonderfully delicious. Had to ask my wife to hide it last night since I kept going back to the pan and picking at it with a fork!

    - Jeff

    ReplyDelete
  15. Jeff, what a great, great comment! Thank you! I know that about using unsalted butter but I never do. I think you're on to something with the soda working. Mine was the slightest bit heavy. This is how recipes are made - a little change here and there and it's a different cake! I'll try your technique next time. Let rest while oven preheats! Thanks again.

    ReplyDelete

Now that I am a grandmother, it seems that I am often late in replying to your most-appreciated comments. But I read them as soon as they come in, and I will write as soon as I can. Please do come back and check. I love these blogging conversations.
Also, you may comment on any post, no matter how old, and I will see it.