Fudge is an American invention dating at least to the 1880s. Historians believe that it was an accidental discovery resulting from a mistake when cooking caramels, according to Woodside Farm Creamery. During that era, when someone made a mistake while cooking, she “fudged” the recipe. The name stuck to this delicious treat. Make this two-layer, easy chocolate fudge cake from scratch to avoid artificial coloring, preservatives and other additives in prepared cake mixes. Prep takes approximately 10 minutes until it goes in the oven.
Things You'll Need
Cream the butter and sugar by adding sugar gradually, about 1/2 cup at a time. Make sure you have thoroughly creamed each addition before adding the next one.
Add the three eggs to the creamed butter, one egg at a time. Completely blend each egg before adding the next one.
Stir in the melted chocolate.
Sift the flour, baking soda and salt together.
Alternately add the flour and milk to the batter. Beat until smooth after each addition.
Add the vanilla and mix thoroughly.
Pour batter into two cake pans, and bake at 350 degrees Fahrenheit for 35 minutes. Let cool for 10 minutes before removing from pans.
Soften the cream cheese.
Combine all ingredients. Beat on low speed until blended.
Beat frosting on high speed until desired consistency. Spread icing on cooled cake.