"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Decadent Fudge Cake Recipe

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This recipe for Decadent Fudge Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Reeves
Added: Thursday, August 30, 2007


1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 tsp baking soda
2 1/2 cups all purpose flour
2 4 oz. bars sweet baking chocolate, melted and cooled
1 cup chocolate syrup
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate mini-morsels, divided
4 oz. white chocolate, chopped
2 TBS plus 2 tsp shortening, divided

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add two bars melted chocolate, chocolate syrup and vanilla. Mix well. Stir in 1 cup mini- morsels. Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300F for 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate, and let cool completely.
Combine 4 oz. white chocolate and 2 TBS shortening in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until melted and smooth.
Remove from heat. Drizzle mixture over cooled cake. Melt remaining 1/2 cup mini morsels and 2 tsp shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate.

Number Of Servings:
Number Of Servings:
one 10-inch cake




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