Fudge Cake (even better than Marian’s Chocolate Cake)

Yesterday I told you how much I liked Texas Sheet Cake when that recipe first arrived on the scene — and how it became known in our circle of friends as Marian’s Chocolate Cake”.  But I have since found a recipe that is a kissin’ cousin of the original Texas sheet cake, but even better.  Here it is:

Fudge Cake

Bring to a boil over medium high heat in a small sauce pan:

2 sticks BUTTER, 1 C. water and 4 heaping T. cocoa (not instant)

Meanwhile, combine in a large bowl:

2 C. flour, 2 C. sugar and 1 t. soda

Pour the boiled cocoa mixture over the flour mixture and mix well.  (Set the pan aside to re-use for the frosting.)

Add:  2 eggs, 1/2 C. buttermilk* and 1 t. vanilla.  Mix well.

Pour into a greased and floured jelly roll pan (edged cookie sheet).

Bake at 350 degrees for 20 minutes OR LESS (don’t overbake).  Ice warm.

Fudge Frosting:

Bring to a boil over medium high heat (re-use the pan that had already been used to boil the cocoa for the cake):

1 stick BUTTER, 6 level T. cocoa and 4 T. buttermilk*

Add 2 to 2 1/4 C. powdered sugar and 1 t. vanilla.  Mix well.  Spread over warm cake.  The frosting should be somewhat runny, but it will set up as it cools.

*If you don’t have buttermilk on hand, mix a cup of milk with a scant Tablespoon of lemon juice and let it set for a minute.  Then use that as a replacement.  There will be a little left that you can use if the frosting needs to be made a little runnier.

Chopped pecans can be added to the frosting, but I hardly ever do that.  Why mess with perfection?  Enjoy.

Note:  My friend, Linda has always been the best at making this cake.  Hers is always absolutely perfection.  We discussed that recently and the only thing she and I did differently was that I always mixed it with a spoon rather than a mixer.  So this time I used a mixer and it was as good as Linda’s!  So, I recommend you mix both the cake and the frosting with a mixer to make this cake it’s most moist and incredible.  BTW, she also slaps the pan down on the counter a few times to get rid of some of the air bubbles, before putting it in the oven — so I now do that too.  Linda’s now my cooking idol.

16 Responses to Fudge Cake (even better than Marian’s Chocolate Cake)

  1. Amy Ostrowski says:

    Yum. I’m sure there are no calories in this one. 😉

  2. I have only made Texas Sheet cake once, and upon eating it, wondered what all the fuss was about.

    Maybe I should have used this recipe…

  3. Sandra says:

    Amy — I have to suspend my calorie counting when i eat this. But some treats are just worth it — and this is one! 🙂

    June — Maybe the very first, original Texas sheet cake is the one you tasted. It had cinnamon in it and nuts in the frosting. It was okay, but my mom soon quit putting the cinnamon in it and I liked it alot better. Then she quit putting the nuts in the frosting — another improvement. But it was NEVER as moist as this one is. My friend Linda is the one who convinced me that this is besti if you keep testing it with a toothpick from about 15 minutes on, and take it out as soon as it is just barely baked in the middle. It is wonderful!

  4. C. Beth says:

    Yum–and sounds so easy! I’m bookmarking this one!

    I have to say, I’d love it with pecans. But my husband would definitely prefer it without.

  5. Looks really amazing, shame I have a full box of cupcakes left. I can’t really justify having this and cupcakes. I’ve never made fudge cake, but I really want to.

  6. I’ll have to experiment with this one – do you know what weight is equivalent to a stick of butter?

  7. Sandra says:

    Beth — It really is easy and it IS good with pecans, but I just prefer it in its pure chocolate form. 🙂

    Frugal — Funny you mention cupcakes. I tried some yesterday too — so I also have this cake AND cupcakes on hand. My solution is that we are going out for dinner tonight with friends and I’ve already told them that they should come back here for dessert and also to take some sweets home with them. That’s what friends are for, right? 🙂

    KMOOM — a stick of butter is equal to 8 tablespoons, 1/2 cup and 4 oz.

  8. Linda says:

    It looks wonderful. See you soon. 🙂

  9. Sandra says:

    Linda — (burp) I didn’t promise you any, did I? 🙂

  10. Oh my! This looks so yummy!!! Might give this a go 🙂

  11. Hilary says:

    Just after 10am and I’m drooling!

  12. Sandra says:

    MC — It IS yummy. I’m pretty sure if you try it you’ll like it. 🙂

    Hilary — Totally understandable. It is absolutely droolable. 🙂

  13. Cheryl says:

    Please post something else quick…..I’ve gained 5 lbs just looking at the picture!!!!

  14. Sandra says:

    Thanks for a last laugh of the day, Cheryl. 🙂

  15. Linda Bewley says:

    This is almost the exact recipe for Texas Sheet Cake Indiana Style that is in the Aw Shucks Jr. League cookbook from years ago. I don’t remember using buttermilk however. My kids used to love when I made it because when I frosted it while hot, the icing would run over the sides and they got to “clean” that up! Now that I think about it, there are some frozen pieces in the garage freezer from months ago. Thanks for reminding me:-)

  16. burpee seeds says:


    While posting on DIGG yesterday I noticed this…

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