Chocolate Fudge Cake  (1975 Family Circle Recipe)



This is probably the best chocolate cake you will ever have!!!

I wrote the original post to this wonderful cake a couple days ago (here), but had requests for the recipe…

so here it is-thanks to my…

Mom (she typed it out for me today)!

If you have any questions about the recipe,
please refer to the scan of the original at the bottom of the post first.


Chocolate Fudge Cake

4 ounces unsweetened chocolate;
2-1/4 C. flour;
2 teas. baking soda;
1/2-teas. salt;
1/2 C. (1 stick) butter;
2-1/4  firmly packed light brown sugar;
3 eggs;
1-1/2 teas. vanilla;
1 c. dairy sour cream;
1 c. boiling water.

1. Melt chocolate in small bowl over hot, not boiling water- cool.

2. Grease and flour two 9×1-1/2  cake pans; tap excess flour

3. Sift flour, baking soda, and salt onto wax paper;

4. Beat butter until soft in large bowl. Add brown sugar and eggs; beat with mixer at high speed until light and fluffy-5 minutes. Beat in vanilla and cooled chocolate.

5. Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin). Pour at once in prepared pans.

6. Bake in moderate oven (350*) for 35 minutes or until centers spring back when lightly pressed with fingertip.

7. Cool layers in pans 10 minutes, use knife to loosen then take out of pan to cool on rack.

8.Make frosting (below).  Put one cake layer on a serving plate, spread with 1/4 frosting.  Add second layer of cake and spread remaining on top and sides.

Chocolate Fudge Frosting

6 ounces unsweetened chocolate
3/4 C. (1 + 1/2 stick) butter
5 1/4 C. confectiners’ sugar
3/4 C. milk
3 teaspoons vanilla

1. Combine chocolate and butter in small heavy saucepan.  Place over low heat, just until melted.  Remove from heat.

2. Combine sugar, milk, and vanilla in medium size bowl.  Stir until smooth; add chocolate mixture.  Set bowl in a pan of ice and water, beat with a wooden spoon until frosting is thick enough to spread and hold it’s shape.

(and my Mom)

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24 Responses

  1. Mary says:

    I’ve used this recipe for over 20 years. It isn’t the easiest recipe for a chocolate cake but the end product is worth it. The icing needs to be cooled and whipped until it is firm. Seems like the most difficult part.

  2. Carol says:

    Can’t believe I found this! Had the recipe hand written and wasn’t sure it was correct. The series also included a cheesecake (#5, which I saved), apple pie, and rib roast and something else. Thanks!

  3. Shelli says:

    I use a similar recipe. It actually had you use a cup of strong coffee instead of the boilng water, and buttermilk probably instead of the sour cream. It’s amazing. I would suggest trying the coffee instead of the water once and see if you like it.

  4. Looks great! IS there a print option?

  5. Patricia Moore says:

    I lost this recipe years ago and thought I would try to find it via my notebook. So glad to have a copy now . Still trying to find the nine egg pound cake. If you know how I can get a copy of it I will be baking up a storm. Thanks Pat

  6. Deanna says:

    Fun trip down memory lane. This recipe is same as Texas sheet cake, except instead its baked in a 13X9 pan and the cooked icing is poured over top. Thank you for sharing.

  7. Karla says:

    Hi! It looks amazing, but could you please tell me how much chocolate to use in oz or some measure? In Mexico we don’t have Ghirardelli and the Hershey’s squares are a lot smaller than they look in the pictures, so I have no idea of how much to use!

    Thanks so much!

  8. Kristen says:

    The chocolate should be in ounces: 3 oz for the cake, and 4 for the icing. My mom has been making this recipe for years. Apparently, Baker’s Chocolate used to be sold in 8 oz packages, now it’s only 4 ounces, so when my aunt tried to make this cake, she inadvertently used half the amount of chocolate!
    We still managed to eat the cake, though!

  9. Ok, I am in tears…. I am fairly positive this is the recipe my grandma used for chocolate cake. When she passed her recipe tin got thrown out before I could ask for it. I have wanted this recipe for years.

  10. Paula Carroll says:

    If you look at the original recipe it calls for cake flour not regular flour as you listed in your recipe! Will this make a difference in the results?

  11. Lena says:

    I have also been making this cake since forever and still have the whole collection of books. I always thought I was making the icing incorrectly or my book had an error. But nope, my cakes have always looked exactly as you pictured!!

  12. Linda says:

    Love your pic!!

  13. Ivory says:

    I got a feeling that this cake taste amazing.

  14. Dad says:

    Great memories.

  15. […] After that, the cake rather disappeared until I asked my mom a few years ago if she could make it one more time for you (okay maybe for me, ha ha). She did in fact do that, and you can see the original recipe from the magazine, and my mom making the cake that day, here. […]

  16. Kristen says:

    After years of making this cake, I decided to try making it as cupcakes, thinking it might help a bit with portion control (Hah!). You make the batter the same as the recipe, but adjust the cooking time and temperature a little. I baked them at 325 for about 30 minutes. It seems to have worked pretty well. My oven is older and a bit wonky, so your mileage may vary. I searched “how to convert cake recipe to cupcakes,” and got a bunch of good results on baking sites.
    I made the fudge frosting the same way and piled it on.

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