Baci's chocolate Fudge Cake

            This cake is soooo rich & soooo delicious. You have to have small pieces or else you’ll feel sick from how rich it is. During the time waiting I had to keep my grandpa off the cake so he wouldn’t steal a m&m off the cake. One thing that happened to me while taking out the cake from the pan was that it started breaking that’s why the cake has m&m’s on it.

 

Baci’s Chocolate Fudge Cake

2 c. all-purpose flour


2 c. granulated sugar


1/2 tsp. salt


1 tsp. baking soda


1/2 tsp. baking powder


1 c. water


4 T. cocoa powder

2 sticks butter


1/2 c. buttermilk (or you can fill a 1/2 c. measuring cup to just below the line with milk and add approximately 1 to 2 tsp. of lemon juice to fill to the line)


2 eggs


1 tsp. vanilla extract



Directions:

 Preheat oven to 350 degrees. In a large mixing bowl, sift the flour, sugar, salt, baking soda and baking powder; set aside. In a microwavable bowl, whisk together the water and cocoa powder. This will take a few minutes to come together and thicken. Add the butter and microwave on high for about 3 minutes or until butter melts. Remove from microwave and whisk until it thickens or comes together. Pour the hot mixture into the dry ingredients and mix with a mixer. Add the buttermilk and mix. Add the eggs and mix well. Add the vanilla and mix again. Spray the Bundt® pan with the cooking spray to evenly coat the entire inside of the pan, or you can use shortening and flour. You must coat the entire inside evenly and well or the cake will stick! Pour batter into the pan and bake on the center rack for approximately 45 to 50 minutes. While the cake is baking, make your icing.



Chocolate Fudge Icing…



Ingredients:

6 T. milk


4 T. cocoa powder


1 stick butter


1 16-ounce box confectioners’ sugar


1 tsp. vanilla extract

.

Directions: 

In a microwavable 3 to 4 c. bowl, whisk together milk and cocoa powder until it thickens. Add butter and set aside. When the cake is done, remove from oven and let cool about 5 to 10 minutes. When the cake has cooled about 7 to 8 minutes, put the microwavable bowl in the microwave and cook on high until the butter has melted, about 2 minutes. Remove from microwave and whisk until it thickens; set aside. Plate your cake. Add the confectioners’ sugar to the cocoa mixture and mix with a mixer. Add the vanilla and mix again. Immediately pour the icing over the entire cake. Be prepared. The icing will run because it and the cake are hot, so pour slowly! You may not have to use all the icing you made. It freezes very well (or you can enjoy the rest of it as a treat for the Chef). ENJOY!!!