Grand Ghirardelli Fudge Cake
Grand Ghirardelli Fudge Cake recipe
Yield
16 servingsPrep
20 minCook
35 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | all-purpose flour |
|
| 1 ¾ | cups | sugar |
|
| ¾ | cup |
chocolate
cocoa, ghiradelli |
*
|
| 1 | teaspoon | baking powder |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| 1 | cup |
butter
or margarine, soft |
|
| ¾ | cup | milk |
|
| ½ | cup | water |
|
| 2 | large | eggs |
|
| 2 | teaspoons | vanilla extract |
|
Directions
Heat oven to 350℉ (180℃).
Measure the 6 dry ingredients into large mixer bowl.
Mix on low 1 minute to combine. Add remaining ingredients, all at once.
Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes.
Spread into 2 parchment lined or greased and lightly floured 9 by 1½ inch round cake pans.
Bake at 350~F for 30 to 35 minutes; cool 5 minutes.
Remove layers and cool on racks.
When completely cool, frost with Chocolate Butter Cream Frosting.
Comments
Really dry!
Works well for me, the moisture was just right, maybe you like more moist. Try to add more milk, I think it will help.
I used 2 1/2 Lactaid Milk by Kirkland,1 cup Kerry Gold butter and a regular betty crocker cake box instead of other ingredients. If you're using a new oven they tend to burn or dry cakes. I used spray butter, baked my cake in 9x13 glass. 29 minutes 250 then 20 mins 300. Poke until stick is dry. It turned out soft and moist.
The recipe on the cocoa bag is different than this one. It has no water and has 1-1/3 cups milk. Milk will have more fat.