Posted by: Josey Lyne Payne, Esq. | September 27, 2012

Nana’s Never-Fail Fudge Cake

Nana’s Never-Fail Fudge Cake

1 1/2 cups sugar
1/2 cup butter, room temperature
2 eggs
1/2 cup whole milk
1 3/4 cups flour
3 tablespoons cocoa
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1 teaspoon vanilla
3/4 cup boiling water
1 teaspoon baking soda


Combine boiling water, vanilla, and baking soda and set aside.
Combine remaining ingredients in mixer in order given.
Add baking soda mixture.
Pour into 2 greased 8 inch round cake pans.
Bake at 350 degrees for 30 to 35 minutes.

Chocolate Peanut Butter Icing

2 cups icing sugar
4 tablespoons cocoa
3 tablespoons hot coffee
1/4 cup butter, room temperature
1/4 cup peanut butter
Milk, to thin

Combine all ingredients except milk and beat together until creamy and smooth.
Add milk to desired consistency.



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