When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Double Fudge Cake Recipe

Double Fudge Cake Recipe

For the chocolate lover there is nothing like biting into a rich, dark slice of chocolate cake. More than a mouthful of something wonderful; this is a chocolate celebration - double chocolate, therefore double the pleasure.

A must for friends with a sweet tooth for chocolate.

Double Fudge Cake, whip cream and cherry

2 3/4 cups All purpose flour
2 Tb Unsweetened cocoa
1 Tb Baking powder
1 tsp Baking soda
1 tsp Salt
1 cup Butter, softened
1 1/4 cups White sugar
1 cup Brown sugar, firmly packed
5 Large Eggs, separated
1 1/2 cups Milk
6 oz. Unsweetened chocolate, melted and cooled
1 Tb Vanilla
1 cup Sour cream

18 oz. Unsweetened chocolate, melted and cooled
1 1/2 cups Butter
6 Eggs
2 tsp Vanilla
4 cups Powdered sugar

1 cup Whipped cream and fresh cherries for garnish

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 inch square pan
Preheat the oven. Grease baking pan, dust with flour, tap out excess.

Mix together the flour, cocoa, baking powder, baking soda and salt. Set aside.
Beat together butter, white sugar and brown sugar at medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat in the milk, chocolate and vanilla. Alternately, beat flour mixture and sour cream into chocolate mixture.

Using clean beaters, beat the egg whites at high speed until stiff but not dry peaks form. Fold egg whites into batter. Spoon Double Fudge Cake batter into prepared pan, smooth top.

Bake until a toothpick inserted in center comes out clean. Cool for 5 minutes. Turn out cake onto wire rack to cool completely.

Double Fudge Cake Frosting

In top of double boiler set over simmering (not boiling) water, melt the chocolate, stirring until smooth. Cool for 10 minutes. Beat butter at medium speed until smooth. Beat in eggs one at a time, beating well after each addition. Beat in chocolate, vanilla and sugar until thick and fluffy. Spread frosting on top and sides of cake.

For garnish, using a pastry bag fitted with a 1 inch star tip, pipe whipped cream rosettes onto the cake as a border. Pipe a decorative edge around bottom of cake. Place cherries on top of whipped cream.
Serves 12
Nutrition facts:
Serving Size 313 g
Calories 1,165
Calories from Fat 724
Total Fat 80.4g 124%
Saturated Fat 48.9g 245%
Cholesterol 283mg 94%
Sodium 676mg 28%
Total Carbohydrates 115.5g 39%
Dietary Fiber 10.5g 42%
Sugars 74.5g
Protein 18.1g
Vitamin A 32% • Vitamin C 1% • Calcium 19% • Iron 68%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!