saucepan fudge cake

Saucepan Fudge Cake

Recipe submitted by Ruth Friedt, Medina, Ohio

Mix together:

4 Tbsp cocoa

1/2 cup boiling water

5 Tbsp shortening

Cook together for 2 1/2 minutes.

Set aside to cool.

Then sift together:

1 cup flour

1/2 tsp soda

1 tsp baking powder

1/4 tsp salt

Add to cooled mixture and mix thoroughly.


1 cup sugar

1 egg, well beaten

1/4 cup butter milk or sour milk

1 tsp vanilla

Beat until all ingredients are well blended.

Pour into greased loaf or layer pans. If baked in a loaf pan, bake at 350 degrees for 50 minutes. If baked in layer pans, bake at 350 degrees for 25-30 minutes.

Makes 1 loaf 3 1/2 x 8 inches or 1 (9 inch) layer.

Use a cream cheese frosting.


Yum! This was so tasty! With the cream cheese frosting, it was heavenly! ! And I think it could be even better with dark cocoa powder… time! I will be making this cake again.

I used butter for my shortening, but I think using part oil might help the cake to stay together a bit better. Mine fell apart but tasted great!

In the first section of the recipe where it instructs to “cook together for 2 1/2 minutes”, I just bought the mixture to a boil turned it down, and stirred it often, seemed to work well.

I used the same cream cheese frosting that I made for the Spice cake.

Cream Cheese Frosting

Recipe submitted by Mrs. C. R. Eby, Hagerstown, Md.

2 packages of cream cheese (6 ounces)

2/4 cup confectioners sugar

1 tsp lemon juice

Cream the cheese until soft. Sift sugar and add it gradually. Stir until smooth.

Add lemon juice and blend together.

Spread on cake.

This is especially good on spice cake.

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