How To ~ Decadent Fudge Cake

by The Hippie Moose - June 17, 2013

This is one of my more popular creations. Here is a short How To on how to make this cake! Enjoy.

Bake 2 chocolate cake layers.

I like this one:

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2.	In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3.	Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Make a hot fudge sauce.

1 cup (250 mL) semi-sweet chocolate chips
1 can (300 mL) Regular or Low Fat Eagle Brand sweetened condensed milk
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) water
1 tsp (5 mL) vanilla

Preparation:

1.  Melt chocolate chips with Eagle Brand, butter and water.
2.  Beat smooth with wire whisk if necessary.
3.  Remove from heat and stir in vanilla.

MAKE ICING:

Cream Cheese Icing
1 pkg (8oz) Cream Cheese
1 cup butter
1 tsp Vanilla
1 (16 oz) bag icing sugar (approx. 4 cups)

Bring cheese and butter to room temp. Beat together until smooth with vanilla. Beat in sugar a cup at a time until creamy.

Hollow out the bottom layer of the cake. (Approx. 1/2 inch deep.)