Chocolate Fudge Cake With Butterscotch Fudge Frosting Recipe

Name: Chocolate Fudge Cake With Butterscotch Fudge Frosting
Prep time: 60 min
Cook time: 115 min
Total time: 175 min
Yield: Serves 1 or more
Ingredients: Unsweetened Chocolate; 4 cups granulated sugar; Butter; 3 teaspoons baking soda; 2 teaspoons salt; 2 teaspoons vanilla extract; 8 large eggs; Flour; Milk; Light Brown Sugar; ½ cup heavy cream; Powdered Sugar; Evaporated Milk

Indulge in this decadent Chocolate Fudge Cake with rich Butterscotch Fudge Frosting! A family heirloom recipe passed down through generations, this cake is the ultimate comfort food. Legend has it, this recipe was perfected by a New Jersey baker (with a twinkle in his eye!), and also happens to be the same beloved recipe that's been delighting families for decades. Don't miss the incredible homemade fudge frosting – it elevates this classic to a whole new level of deliciousness. Get ready for a taste of pure nostalgia and pure chocolatey bliss!

Prep Time 60 mins

Cook Time 115 mins

Calories 603 kcal

Protein 13g

Rating 4.6 (5 Reviews)

Chocolate Fudge Cake With Butterscotch Fudge Frosting

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Fudge Cake With Butterscotch Fudge Frosting

Unsweetened Chocolate
4 cups granulated sugar
Butter
3 teaspoons baking soda
2 teaspoons salt
2 teaspoons vanilla extract
8 large eggs
Flour
Milk
Light Brown Sugar
½ cup heavy cream
Powdered Sugar
Evaporated Milk

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How to Make Chocolate Fudge Cake With Butterscotch Fudge Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 cup buttermilk.
Divide batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
**For the Butterscotch Fudge Frosting:**
In a medium saucepan, combine 1 cup (2 sticks) unsalted butter, 1 cup packed brown sugar, ½ cup heavy cream, and ¼ cup light corn syrup.
Bring to a boil over medium heat, stirring constantly.
Reduce heat to low and simmer for 5 minutes, stirring frequently.
Remove from heat and stir in 1 cup semi-sweet chocolate chips and 1 teaspoon vanilla extract until melted and smooth.
Let frosting cool slightly before frosting the cake.
Frost the cooled cake layers with the butterscotch fudge frosting. Enjoy!