Celebration Fudge Cake

A few weeks ago I took a little time away to my happy place.  We fished, hung out and celebrated the 4th with some sweet friends and family.  The fishing was the reason we were there but one of the major highlights was this cake.  From the minute my godmother mentioned she “might” make it I stalked her until it was made…and it was so worth the wait (she made me wait 48 hours).

A little confession…

This is not the original cake my Godmother made.  That cake was consumed at our 4th of July party before i could get pictures, so I HAD to remake it once I got home.  I know it is a hard, hard life being a food blogger sometimes.  

The cake we had the first time had red, white & blue star sprinkles instead of these multi-colored ones, but I have to say this was so fun to make because my niece got to help.  I always love that!  

Chocolate love…

My MeeMaw always made this Chocolate Sheet Cake when we would come visit her at the farm…and this Fudge cake reminds me of that cake in all the best ways.  It is rich, decadent, super moist and all about the chocolate.  

Sometimes my grandmother, and my godmother, will add chopped pecans to the icing which is super yummy, just not my favorite so I left them out this time.

Let them eat cake…

This cake is a perfect quick treat that can be ready to go in a hour or less (depending on how long you let it cool).  This is one of those recipes I keep in my back pocket and make sure I have everything I need on hand so I can whip up this cake in no time.  

Trust me this will become a must make cake for all your family and friends.

Time to bake…

Sandy Jones & Chelle Chelle

Celebration Fudge Cake

A quick and easy fudge cake that is rich, decadent and everything you want in a chocolate cake.

10 minPrep Time

35 minCook Time

1 hrTotal Time

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Ingredients

Cake

2 cups flour

2 cups sugar

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon espresso powder (optional)

1 cup vegetable oil

1 cup buttermilk

2 eggs

3 teaspoons Vanilla Bean Paste , or vanilla extract

3/2 cup hot water

Icing

4 tablespoons cocoa powder

6 tablespoons half & half, or whole milk

1/2 cup unsalted butter

16 oz powder sugar

1 tablespoon Vanilla Bean Paste , or vanilla extract

1/2 cup sprinkles (optional)

Directions

Preheat oven to 350

Spray a 9x13 pan with nonstick spray, set aside

In a large bowl whisk together flour, sugar, baking soda, salt & espresso powder (if using)

In a medium bowl whisk together oil, buttermilk, eggs, and Vanilla Bean Paste until well combined

Pour into flour mixture and add in hot water

Mix until just combined, making sure to not over mix

Pour cake batter into prepared pan

Bake for 30-40 minutes, or until center is just set

When cake has about 10 minutes left make the icing

In a medium saucepan whisk together cocoa powder and half & half until a paste is formed

Add in butter and whisk together over medium heat until mixture comes to a boil and is well combined

Remove from heat and stir in powder sugar & vanilla bean paste

Whisk until smooth

Pour over cake as soon as it comes out of the oven

Sprinkle the sprinkles over the icing

Let cool for 20 minutes before cutting (yes it will be the longest 20 minutes ever!)

ENJOY!

Notes

You can add in 1 cup chopped pecans or walnuts to the icing right before you pour over cake if you would like

Nutrition

Calories

7058 cal

Fat

359 g

Carbs

1047 g

Protein

55 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

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