Ghirardelli Fudge Cake

Cakes

I change the frosting almost every time I make this. From a granche to a powdered sugar to a raspberry glaze. The cake is very moist and very chocolaty. I'm sure you could substitute and DUTCH PROCESS cocoa for the Ghiradelli. Enjoy

Ingredients

  • 2 cups unsifted cake flour
  • 1-3/4 cups sugar
  • 3/4 cups cocoa Ghirardelli Dutch Process
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter (very soft)
  • 3/4 cup whole milk
  • 1/2 cup water (I use coffee)
  • 2 eggs
  • 2 tsp. vanilla

Directions

Pre-heat oven to 350o F. Grease and lightly flour (I use parchment paper the cakes come out soo easy) two 9 by 1-1/2 inch round cake pans. Measure flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl. Mix on low for one minute. Add butter, milk, water (coffee), eggs, and vanilla to mixture. Mix on medium for one minute, scrape down bowl. Beat on high for three minutes. Pour into prepared cake pans. Bake 30-35 minutes. Cool in pans for 5 minutes. Remove from pans and cool on racks.


None listed but It's very rich and if it's rich its probably bad for you. As with all things moderation is necessary.

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Submitted 6/13/05.
Source: cocoa can
Submitted By: Karla Theriac
theriac@outerwebspace.com
Ghirardelli Fudge Cake