35 Reviews of Chocolate Fudge Cake

From: Judy from Hawaii

On Mar 8, 2004

I have been making a cake that is almost identical to this - I think the only difference is milk & vinegar instead of buttermilk. And I agree with the reviewers that it's a great recipe. I am posting this just to add one suggestion that has worked for me. I like to add the cocoa powder to the dry ingredients. It seems to clump when I put it with the butter & water, but mixes in nicely with the sugar & flour.

From: Kim D.

On Feb 18, 2004

This chocolate cake is perfect! It had a wonderful texture and was delicious! I didn't use the icing recipe because I didn't want to ice the whole cake, I just wanted a glaze drizzled on top. I used Mean Chef's Chocolate Glaze (#76168) I will definitely make this cake again!

From: melsmom

On Jul 21, 2003

this cake is absolutely delicious! i didn't have buttermilk so i added a teaspoon of lemon juice to 1/2 cup skim milk. otherwise i made it exactly like the recipe. i used chopped pecans for the nuts in the icing. this is a cake i will be making often. thanks. great recipe!

From: dale!

On Sep 23, 2007

Delicious moist cake. I used 7 tablespoons of cocoa instead of four and I added an extra tablespoon to the Icing as well. I also added 2 teaspoons of coffee to the hot water. I wanted to ensure a rich chocolately flavour. I had to bake for approximately 35-40 minutes instead of the 25 stated. Also there was a lot of icing, but I didn't mind!

From: Chef SuzyQ

On Dec 30, 2003

Wow! This was great! I made it according to the directions, but it didn't look done at 25 minutes (still really unstable in the middle). I cooked it for 30 and it seemed just right. Very rich, decadent chocolate dessert--yummy!

From: ddcat

On Jan 12, 2004

Awesome!!! A better chocolate cake could not possibly exist. I made this twice over the holidays both times came out perfect. I am sure I will be making this often as everyone just raved over this. It is very decadent and so so good with a scoop of vanilla ice cream. Don't fill up beforehand as this is very rich.

From: * Pamela *

On Jan 14, 2004

What more can I say? I made this exactly as directed and it turned out perfect. My husband loved this special treat. Thanks!

From: RitaMae

On Mar 31, 2004

I don't make cakes from scratch very often. OK, almost never, but I hit the motherload with this recipe. For rich, moist, and intensely chocolate flavor, this is the one and only recipe for me. I used chopped pecans as the nuts in the icing. Eaten warm with a tall cold glass of milk. Pure chocolate heaven. Thank-you Tarynne.

From: luvmybge

On Jun 3, 2003

Wow... this got raves. This chocolate cake is a keeper for sure. I wasn't sure about it's outcome because I don't think I've ever had to boil ingredients for a cake before. It needed a little more time in my oven... but turned out great. Next time I'll cut down on that icing as it really makes the cake sweet. This cake is very rich and delicious by itself. Thanks for the recipe.

From: Marilyng

On Sep 16, 2002

This cake is wonderful. It is so rich though I can't imagine it with icing. We always topped it with a whipped topping (cool whip). That seemed to calm down the richness. I'm so glad I found this recipe. I lost my recipe box and thought this one was lost forever. I am looking for another recipe I lost called Chocolate Chip Cake. It is a man's cake as it is a very moist cake that also does not require icing. It is made with dates, soda, no sour cream, pecans, cocoa, and of course flour and vanilla; can't remember the rest or amounts. I got this recipe from my aunt a long time ago, but she doesn't remember it. I have also put it in several school recipe books in Springfield, Mo. when my 23 yr old son was in grade school. If anyone can help me find this recipe I will be forever grateful. Thanks, Marilyng