Although the recipe calls for making the cake into a three-layer cake, but I made a pan cake. Like most cake recipes, you can change up the pan used and adjust the bake time as needed. Also, the recipe calls for using baker's chocolate, but I did not have any on hand, so for each ounce of baker's chocolate needed, melt a tablespoon of butter and blend in three tablespoons of unsweetened cocoa. For the caramel frosting, it is important to keep stirring while preparing the caramel sauce. After blending in the powdered sugar, the frosting sets relatively quickly, so make the frosting when the cake has fully cooled and is ready to be frosted.
Big Fudge Cake
- 3/4 cup butter
- 2 1/4 cup sugar
- 3 eggs
- 3 squares (1 oz. each) baker's chocolate, melted
- 1 1/2 tsp. vanilla
- 3 cups flour
- 1 1/2 tsp. soda
- 3/4 tsp. salt
- 1 1/2 cup ice water
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Sift together dry ingredients; add to chocolate mix in thirds alternating with ice water, beating until smooth after each addition. Pour batter into greased baking pans. Bake at 375 for about 30 minutes or until done. Allow to cool.
Quick Caramel Frosting
- 2/3 cup butter
- 1 cup dark brown sugar
- 1/2 cup milk
- 3 to 4 cups confectioner's sugar
- 1 tsp. vanilla
Melt butter in saucepan. Add brown sugar and milk; heat until boiling. Stir constantly and boil gently for five minutes. Cool for 10 minutes. Blend in confectioner's sugar and vanilla until smooth. Add additional confectioner's sugar until spread consistency. Spread on the cake. Enjoy!
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