Chocolate Buttermilk Fudge Cake

This cake has also been called Texas Fudge Cake. It is similar to a chocolate cake served at Magleby’s restaurant. This cake is moist and fudgy and best served at room temperature.

1 cup water

1 cup butter

5 heaping tablespoons cocoa (about ½ cup or 2 ounces)

2 cups flour

2 cups sugar

1 teaspoon soda

¾ teaspoon salt

2 eggs

1 teaspoon vanilla

½ cup buttermilk or sour milk*

In a medium saucepan, bring water and butter to a boil. Remove from heat. Stir in the cocoa. Combine flour, sugar, soda, and salt in a mixing bowl. Add the chocolate mixture and combine. Add eggs and vanilla and using a large whisk or electric beaters, mix together. Gradually add sour milk and mix together thoroughly.

 

FOR CAKE:

Heat oven to 350 degrees. 

Prepare pans by lightly greasing and flouring and lining bottoms with parchment paper. Fill pans about half full. Makes two 8-inch rounds OR one 9x13-inch. Bake for about 30 to 40 minutes depending on size. Cool in pans 10 minutes before inverting onto wire cooling rack. Allow cakes to cool completely before frosting.

FOR CUPCAKES:

Heat oven to 375 degrees.

Scoop batter into cupcake pan lined with cupcake liners.

Bake each pan for about 18 to 20 minutes or until toothpick inserted in middle comes out clean. Makes about 30 cupcakes.

Delicious frosted with chocolate fudge frosting or served with fudge sauce.

*To make sour milk, add ½ tablespoon (1 ½ teaspoons) vinegar to ½ cup milk and let sit until ready to use.