Nana Cleo’s Texas Fudge Cake

This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By Anneliese Ames
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Anneliese Ames
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350°F and grease a 9 x 13 pan.

    Mix together the flour and granulated sugar in a bowl. Set aside. In a separate bowl, mix together the eggs, buttermilk, baking soda and vanilla. Set aside.

    In a medium size saucepan bring to a boil the water, butter and cocoa powder.  Pour the hot mixture over the flour and sugar, blending lightly. Immediately stir in the egg mixture and than pour into the greased baking pan.  Bake for 20 to 25 minutes.

    While cake is baking, make the icing. Sift the powdered sugar into a bowl. Bring to a boil in a small saucepan the milk, butter and cocoa powder. Pour the hot mixture over the powdered sugar, adding the vanilla to it, and beat until mixture has a satiny sheen.

    Remove the cake from the oven.  The center of the cake should spring back when lightly touched. This is a sign that it is done.  Spread the hot icing mixture over the cake. Allow to cool before slicing.  Makes 32 cake slices.


Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

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