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Mark’s Chocolate Fudge Cake

The hint of cinnamon blends nicely with the chocolate. I was proud to win a blue ribbon for this cake in a church baking contest.—Mark Brown, Birmingham, Alabama
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    12-15 servings


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 cup shortening
  • 1/4 cup baking cocoa
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/2 cup butter, cubed
  • 1/3 cup baking cocoa
  • 1/3 cup milk
  • 3-1/2 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans


  • In a large bowl, combine flour, sugar, baking soda and cinnamon; set aside. In a small saucepan, bring water, butter, shortening and cocoa to a boil. Add to dry ingredients and mix well.
  • In a small bowl, beat eggs, buttermilk and vanilla. Stir into cocoa mixture. Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, in a saucepan, combine butter, cocoa and milk; bring to a boil, stirring constantly. Remove from the heat. Add confectioners' sugar and vanilla; mix well. Spread over hot cake; sprinkle with pecans. Cool on a wire rack.
Nutrition Facts
1 piece: 525 calories, 26g fat (10g saturated fat), 62mg cholesterol, 236mg sodium, 71g carbohydrate (54g sugars, 2g fiber), 5g protein.
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