Texas Fudge Cake

Texas Fudge Cake
From Maggie Aiken

Preheat oven to 350 degrees
Melt Together:
½ cup butter
½ cup shortening
1 cup water
4 tablespoons cocoa powderAdd:
2 cups all-purpose flour
2 cups sugar
1 tablespoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ cup buttermilk*

Pour cake batter into a buttered 9x13 baking dish. Bake at 350 degrees for 30 minutes or until set.

Meanwhile, melt together:
½ cup butter
4 tablespoons cocoa powder
6 tablespoons milk
Once melted, add:
1 pound confectioners’ sugar
Allow the cake to cool 10 to 15 minutes and then pour warm frosting over cake.

If you like pecans, sprinkle 1 cup chopped, toasted pecans over warm frosting.

Enjoy!

*Note: If you do not have buttermilk on hand, mix together ½ cup white milk and ½ teaspoon white vinegar or lemon juice. Allow mixture to sit 5-10 minutes and then add as buttermilk.


Jennie Davis Davis said "This was one of the first cakes I learned to make when I was a young girl ... I did make one exception with the frosting. Back in the day, Shoney's Big Boy restaurant had a chocolate cake with ice cream and a fudge frosting. So I made the fudge recipe from the side of a can of Hershey's cocoa and cooked it just until it began to thicken. I would pour it over the cake until the cake was just swimming and soaking in chocolate fudge. Served with ice cream! Yummy"