The Cake That Hides in Tin Foil—and Hearts.
I grew up on “Texas Fudge Cake”. I’m not sure what side of the family it came from, but I think it was my dad’s. It became a universal cake for events involving both sides of the family. I can’t remember the first time I had it, but I always remember the last time I had it, because I’m counting the days until I can have it again!
It’s just a simple chocolate cake with homemade chocolate frosting. It’s one of those cakes that sticks to the fork when you press the fork down flat on top of it. The chocolate frosting is oh so chocolaty - and there was always one long appeal to be the next in line to lick the spoon after the frosting was made.
But here’s the real magic: as good as the cake is on the first day, for some magical reason, it becomes even better after a night under tin foil. Texas Fudge Cake on day 2 is even more special. The chocolate becomes more chocolatey! It wasn’t uncommon for any of us kids to cut out a slice, wrap it in foil, and hide it somewhere in the kitchen for the next day.
I love that my boys now love and request Texas Fudge on their birthdays, and love that I can usually expect it on Father’s Day and my birthday every year.
Sometimes - the simplest things are the best things, and this is one of those times. And on Father’s Day and my birthday - you can bet that I’m the lucky guy that gets to lick the spoon.
Ingredients:
For the Cake:
-2 1/3 cups flour
-2 cups sugar
-1/2 cup milk
-1 tsp baking soda
-1 tsp of apple cider vinegar
-1 cup water
- 1 Stick of butter (8 Tbsp)
- ½ cup of Crisco (I sub this with ½ cup of butter)
- 4 Tbsp cocoa
-2 large eggs
- 1 tsp of vanilla (or a little more;)
For The Frosting:
-1 cube of butter
-3 Tbsp Cocoa
-1/4 cup milk
-1 lb of powdered sugar
-1 tsp of vanilla (who are we kidding here, measure this with your heart! :)
Instructions For Cake:
- Mix 2 1/3 cup of flour + 2 cups of sugar
- Set aside ½ cup milk + 1 tsp baking soda + 1 tsp vinegar
- In a pan, combine 1 cup h2o +1 cube of butter + ½ cup of Crisco (or butter) + 4 tbsp cocoa. Bring to a boil. Pour over flour mixture, and mix well.
- Add in two eggs + 1tsp of vanilla. Mix for 3 minutes.
- Cook at 375 in a 9x13 pan for 30-35 minutes or in a jelly roll pan for 20 -25 minutes
Instructions For Frosting:
-5 minutes BEFORE the cake is done, add to a small saucepan over medium heat: 1 cube of butter, melt, and add 3 tbsp of cocoa + ¼ cup milk and boil.
-Pour over about 1 lb of powdered sugar for the right consistency. Not too thick, so it spreads easily, but not too thin, or it creates a denser and fudgier cake. Still tastes good, just different.
A BIG thank you to Paul's mom for teaching us how to make this. Our special moments would not be the same without THIS CAKE!
