Double-Chocolate Fudge Cake

Makes 12
Prep 20 m
Chill 30 m
Bake 30 - 33 m
Cook 15 m



Creamy Fudge Frosting:



  1. 1 of 1 Heat oven to 350 degrees F. Coat two 8 x 2-inch round layer-cake pans with nonstick cooking spray.

For cakes:

  1. 1 of 5 Melt chocolate in small bowl over hot water.
  2. 2 of 5 Sift flour, baking powder, baking soda and salt into medium-size bowl.
  3. 3 of 5 Beat butter in bowl until creamy. Beat in brown sugar. Add eggs, one at a time, beating after each. Add vanilla and melted chocolate.
  4. 4 of 5 Sift flour mixture into butter mixture alternately with milk in 3 additions, beating after each, until smooth. Pour into prepared pans.
  5. 5 of 5 Bake in 350 degrees F oven 30 to 33 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on rack 10 minutes. Loosen edges with knife; turn cakes out onto racks. Cool completely.


  1. 1 of 2 Beat yolks in bowl until thick and lemon-colored. Gradually beat in 1 cup sugar until very light in color, 5 to 7 minutes. Beat in milk. Mix yolk-milk mixture, remaining 1 cup sugar and butter in saucepan. Bring to boiling over medium heat, whisking occasionally, 12 to 15 minutes. Boil, whisking, 1 minute. Remove from heat. Stir in chocolate until melted, and add vanilla. Transfer to bowl. Refrigerate 30 minutes, until spreading consistency.
  2. 2 of 2 Beat frosting on medium speed until light and fluffy, 4 minutes. Immediately frost cake: 1 cup to sandwich layers, 1-1/2 cups for sides, and 1/2 cup for top.


  1. 1 of 1 Melt chocolate in bowl over hot water; dip one end of each almond into chocolate. Stand almonds around edge of cake.
Nutrition Information for Double-Chocolate Fudge Cake
Servings Per Recipe: 12
Per Serving: 5 g fiber, 20 g sat. fat, 149 mg chol., 36 g Fat, total, 80 g carb., 9 g pro., 631 kcal cal., 253 mg sodium