CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING

Chocolate Fudge Cake With Butterscotch Fudge Frosting image

My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) Cook and prep times are for all 3 recipes combined.

Provided by JamesDeansGirl

Categories Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

3 ounces unsweetened chocolate
1 cup granulated sugar, plus
2 tablespoons granulated sugar
6 tablespoons butter, softened
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon vanilla extract
2 large eggs
1 1/4 cups flour
1/2 cup milk
2 ounces unsweetened chocolate
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
1/3 cup heavy cream
2 tablespoons butter
1/4 teaspoon vanilla extract
1 pinch salt
2 cups powdered sugar
1 (12 ounce) can evaporated milk (optional)
2 cups granulated sugar (optional)
8 ounces unsweetened chocolate (optional)
1 teaspoon vanilla extract (optional)
1 pinch salt (optional)

Steps:

CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
Remove pan from heat; let cool until lukewarm.
Meanwhile, preheat oven to 350*F.
Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
Beat with an electric mixer on high speed until well blended.
(The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
Add the other egg.
Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
Beat in the remaining flour and milk, then the chocolate, until blended.
Scrape batter into the prepared pan.
Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 5 minutes.
Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
Turn right side up and cool completely.
MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
Reduce mixer speed to low and beat in the remaining powdered sugar.
Increase speed to medium and beat the frosting for 1 minute longer.
ASSEMBLE THE CAKE: Cut the cake in 2 layers.
Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
MAKE THE FUDGE SAUCE: (OPTIONAL).
Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
Reduce heat to low and simmer for 5 minutes.
Remove saucepan from heat.
Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
Serve warm.