Fudge Cake Recipe

Name: Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter; 2 cups sugar; 1 cup sour milk; 3 eggs, beaten separately; 1 tsp soda; 3 tbsp cocoa; 2 1/2 cups flour; 1/2 cup boiling water; 1 tsp vanilla; Fudge Frosting:; 2 cups sugar; 3 tbsp cocoa; Milk to moisten; 1 tbsp butter; 1 tsp vanilla; 10-12 marshmallows

Servings: persons

1 cup butter
2 cups sugar
1 cup sour milk
3 eggs, beaten separately
1 tsp soda
3 tbsp cocoa
2 1/2 cups flour
1/2 cup boiling water
1 tsp vanilla
Fudge Frosting:
2 cups sugar
3 tbsp cocoa
Milk to moisten
1 tbsp butter
1 tsp vanilla
10-12 marshmallows

1
Cream butter and sugar, add cocoa and yolks of eggs. Add sifted flour alternately with sour milk. Fold in beaten egg whites, add soda in boiling water and then add vanilla.
2
Bake at 350 degrees for 30-40 minutes. Cake is done when toothpick inserted in center comes out clean. Do not overcook.
3
Fudge Frosting:
4
Blend sugar and cocoa and add milk to moisten. Cook like fudge to a soft ball stage. Add butter and vanilla. Add marshmallows and beat to a spreading consistancy. Frost cake quickly before the fudge sets.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup butter, 2 cups sugar, 1 cup sour milk, 3 eggs, beaten separately, and more.

Yes, Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fudge Cake

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