March 31, 2015
My mother brought this recipe home from work when I was in high school. It has been one of my favorites ever since then. I’ve seen recipes for this cake on various sites, called by different names, but the frosting always appears to be a thinner version. I like this recipe because the cake is so moist, but the frosting is rich and fudgy.
You can actually see in the picture how much the frosting looks like fudge.
People can’t believe how simple this recipe is. Although the recipe says to bake for 20 minutes, in my oven it only took 15 minutes. That brings up one of my greatest tips in baking. Don’t over bake your baked goods! Always check the oven window 10 minutes early.
I have shared this secret with so many of my friends. The difference between a deliciously moist cake and a dry cake is mere minutes. Sometimes it will be done early! Take it out of the oven! Baked goods continue to bake for a little bit after removing them. Remember the pan is still hot.
A gentle touch to the center and it will spring back if it is done. A check at 15 minutes revealed that, in my oven, the cake was clearly done.
Anyone Can Make This Cake Perfectly!
I have been told that I am a good baker. Humbly, I can just tell you that I follow written directions quite well and have been successful at finding some great recipes through family and friends, searching through books over many years and now the internet, a veritable fount of reference. Gladly, I am sharing these with you for your enjoyment, too.
When the kids were in grade school, there were always bake sales. Yes, I always took a homemade item for the sale. On one of those occasions, a lady was commenting that she had whipped up some brownies using a brownie mix. She offered one to me. Trying to be polite, I took one, even though it resembled charcoal. It was as hard as a rock. I am not kidding!
What that woman did to those brownies was a baking crime! That day I realized that people could use the same recipe, the same ingredients, brownie mix, etc., and come up with varying degrees of success, or failure in her case. It was all about baking time.
This recipe is so easy and quick! As long as you check the cake early, you will have a moist delicious chocolate cake and rich, delicious, fudge frosting loaded with pecans in 25 minutes or less!
If you try this recipe, please share your results in the comment section below. I would love to hear about your 25 Minute Chocolate Cake and Fudge Frosting.
25 Minute Chocolate Cake with Pecan Fudge Frosting
Ingredients
- Chocolate Cake:
- 2 cups flour
- 2 cups sugar
- 1 stick butter
- 1/2 cup vegetable oil
- 4 Tblsp. cocoa
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs slightly beaten
- 1 tsp vanilla
- 1 tsp baking soda
- Pecan Fudge Frosting:
- 1 stick butter
- 4 Tblsp. cocoa 4 Tblsp. milk
- 3 – 1/2 cups powdered sugar
- 1/4 tsp vanilla
- 1 cup coarsely chopped pecans
Instructions
Preheat oven to 400°
Whisk flour and sugar in a large bowl to combine.
Put butter, oil, cocoa, and water in a saucepan and bring to a rolling boil. Pour over the flour and sugar mixture and mix well. Add buttermilk, eggs, vanilla, and baking soda. Mix well.
Pour into a greased 12″ x 16″ x 1″ baking pan **
Bake for 20 minutes.
* Check the cake at 15 minutes. If it springs back to the touch, it is done.
**I line my pan with Reynold’s Quick Release Aluminum Foil. I love that stuff!
***Prepare the frosting while the cake bakes and frost the hot cake!
Pecan Fudge Frosting
Melt the butter with the cocoa and milk.
Bring to a rolling boil. Add sugar and vanilla. Stir until smooth. Add nuts and mix well. Frost the cake while the cake is still hot!
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