The Recipe

I still don’t have a copy of the photo that went in the paper of my three kids holding their ribbons for our winning cake, but I will go ahead and “share” the recipe.

This cake comes from a recipe card I received in the mail after Mark and I had been married for about 2 years. I kept the recipes and tried them, but I didn’t order the whole set of cards. I made this cake regularly for company before we had kids (and I had more time for more extravagant baking). The first time I made it, I had a little hand mixer. It turned out well. But about 2 weeks later I received the wonderful gift of a Kitchen Aid mixer from my in-laws. I wanted to try out the new Kitchen Aid. The improvement in the cake was so remarkable, it was like it wasn’t the same recipe. This is not to say the cake can’t be good without a Kitchen Aid, it is just, well, phenomenally better with one. (Yes, I know this sounds like a commercial for Kitchen Aid.)

Enough already . . .

Decadent Fudge Cake

1 C butter, softened
1 1/2 C sugar
4 eggs
1/2 t baking soda
1 C buttermilk
2 1/2 C all-purpose flour
1 1/2 C semisweet mini-morsels, divided
2 (4oz) bbars sweet baking chocolate, melted and cooled
1/3 C chocolate syrup
2 t vanilla extract
4 oz white chocolate, chopped
2 T plus 2 t shortening, divided

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed or an electric mixer. Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. (It helps for this mixture to sit for about 10 minutes). Add to creamed mixture alternately with flour, beginning and ending with flour. Add one cup minimorsels, melted chocolate, chocolate syrup, and vanilla, stirrring just until blended. (Do not overbeat.)

Spoon batter into a heavily greased and floured 10-inch bundt pan. Bake at 300 for 1 hour 25 minutes or until cake springs back when touched. Invert cake immediately onto serving plate, and let cool completely.

Combine 4 oz of chopped white chocolate and 2 T shortening in top of a double boiler, bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat and drizzle white chocolate mixture over cooled cake. Melt remaining 1/2 C mini morsels and 2 t shortening in a small saucepan over low hear, stirring until smooth. Remove from heat and let cool; drizzle over the white chocolate. ( I use the microwave for all this chocolate melting).

The most impressive thing about this cake is how it looks. My kids were sure that was why it won!

5 thoughts on “The Recipe”

  1. It sounds yummy! Not at all “heart-healthy,” which, of course, is why it sounds so yummy. (Do I detect just a note of complaining in my comment?)

  2. We won’t be making it our house any time again soon either since it is not exactly sugar busters material. But it is still nice to have a good recipe for special events or occassions.

  3. I’ll definitely try this one sometime! My husband isn’t crazy about cake (he prefers pie) but our monthly church potluck sounds like a good excuse. The trouble is, I’m the sort who has difficulty getting the batter to the pan…it always seems to get diverted along the way. 😉

  4. Barb,
    This cake’s batter tastes good, but the finished cake is definitely better as the buttermilk gets blended in with the other flavors more during the baking process. If you make it for your potluck, you’ll definitely get ooohs and aahhs.

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