Cocoa Fudge aka Chocolate Cake

Originially posted 11-2-11.

Tom's birthday is next week and everyone's excited because we'll have chocolate cake in the house!

I've been making this recipe for a very long time.  It has been Tom's favorite since the first time I made it, probably around 20 years ago.  Reilly and Dane love it, too.  This cake has become our family's default birthday cake.  Unless the birthday boy or girl requests something different, this is the cake.

This recipe is from my good ole Betty Crocker cookbook that I purchased in the late 80's.  That cookbook has been well-used and has been a great source of inspiration over the years.  I still use it from time-to-time but do make real food substitutions where I can.  This past year or so, this recipe has morphed and now incorporates real food ingredients...and you can't taste the difference at all.  I will say, though, that I still use powdered sugar for the frosting.  I've been given strict instructions NOT to use powdered sucanat.  Well, alrighty then.



Cocoa Fudge aka Chocolate Cake

• 1-2/3 C whole wheat flour
• 1-1/2 C buttermilk
• 1-1/2 C sucanat
• 2/3 C cocoa
• 1/2 C expeller-pressed (flavorless) coconut oil or butter, softened
• 1-1/2 t baking soda
• 1 t salt
• 1 t vanilla
• 2 eggs

1. Grease and flour pan(s).  (You can use a 13x9, 2 rounds, a bundt cake pan or makes 30 cupcakes.)
2. If you have time, soak flour and buttermilk for 12-24 hours prior to help break down the phytates in the wheat.
3. Add all ingredients and beat on low speed for 30 seconds, scraping the bowl constantly.
4. On high speed (I use a middle speed on my Kitchenaid) beat for an additional 3 minutes.
5. Pour into pans.
6. Bake at 350° until wooden pick inserted comes out clean:  9x13 35-40 minutes; rounds 30-35 minutes; bundt pan 40-45 minutes; cupcakes 20 minutes.

Creamy Cocoa Frosting

• 1/3 C softened butter
• 1/3 C cocoa, sifted
• 2 C powdered sugar, sifted
• 1-1/2 t vanilla
• about 2 T milk

1. Mix butter and cocoa.
2. Stir in powdered sugar.
3. Beat in vanilla and milk until frosting is smooth and spreading consistency.  You may need to add a little more milk, but add just 1 teaspoon at a time.
4. Frost cooled cake.