Buttermilk Fudge Cake Recipe

Buttermilk Fudge Cake (Photos in last post)

2 cups sugar
2 cups flour
1/2 cup butter flavored shortening
1 stick butter
1 cup water
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

In a small saucepan bring to a boil, shortening, butter, water and cocoa.

In a large bowl, blend together the buttermilk eggs, baking soda, vanilla and sugar.

After chocolate mixture has boiled gradually pour into sugar mixture and blend well.

Add the flour while continuing to blend.

Pour mixture into a greased 11x13 inch pan. Bake at 400 degrees for 20 minutes.

Frosting

Boil 1 stick of butter, 4 tablespoons of cocoa, 1 teaspoon vanilla and 6 tablespoons of milk.

Add this mixture to 1 box of powdered sugar (1 pound box). Spread frosting over HOT cake.

Buttermilk Fudge Cake

Many years ago I went to Colorado with a friend....and our kids. My friend hailed from Littleton. We met in Twenty-nine Palms, California, where both our husbands were stationed, both being Marines. It must have been all the "dry" heat of the Mohave Desert for we had this crazy notion that it would be fun to load up our 4 children, all under the age of 4, and take a two day road trip to Colorado, remaining there for 2 weeks! Yes, two whole weeks at my friend's parent's home in Littleton.

What can I say? Four little ones under the age of 4 does not make for a relaxing trip. One of the things I remember most was a chocolate cake made by my friend's very kind, generous mother.(This women let us stay at her home! As I look back on it, I think she should be canonized. Our visit didn't even phase her. I guess after six kids of her own there wasn't much my kids could do to rattle her.)

This miraculous cake was named, simply, "fudge cake" and it quickly became my vicodin. When eating it I didn't hear my 18 month old wailing from his port-o-crib or my friend's son and daughter fighting over a toy. I just remember that this saint of a woman made the most delicious chocolate cake in her broiler pan. It was no nonsense comfort food. It was true, pioneer style, feed as many as you can with no frills type baking.

I ate so much of that cake it was a wonder I was ever asked to visit again! OK, I felt so guilty about being in this woman's home that I spent a lot of time vacuuming and cleaning as my way of saying "thank you for letting me invade your home with my two toddlers even though you've never met me in your life." Maybe the invitation back had something to do with the clean floors.

Back to the cake: I did manage to wrangle the recipe from my friend's mother. OK, she just gave it to me. But, I could never bring myself to make this cake in a broiler pan. I can say that the thinner the cake and the thicker the icing, the better so I do use a large rectangular pan. I soon found out, however, that this was a sturdy cake that could withstand cutting into shapes and baking in any pan imaginable. (Parchment definitely helps to keep it from sticking, though.)

Originally the cake was served strait from the broiler pan. The icing would be poured over the cake while it was still hot. When the cake cooled enough to cut, it was served. When bringing this cake someplace I use a spring form pan and let the cake cool a bit so that the icing doesn't just run down the sides. I even put a yummy filling in between layers when I'm in the mood. No matter what my mood, though, I always enjoy a piece of this simply delicious comfort food.

Bread Pudding....Ahhhh.

There was a time when I heard the words "bread pudding" and I would make my how-can-you-eat-that face. There wasn't anything about bread pudding that I found appetizing. Then, this past summer I started working at a little sandwich shop. The owners saw no need to save the ends of the bread. My coworkers and I would throw away end after end of bread. I eventually had enough of this waste. I started saving the ends. But, what to do with them? Well, with my dad visiting and his love of bread pudding, the answer was simple.

I've been making bread pudding since. I've used whatever has been in my pantry, freezer and fridge. I've used bananas, raisins, butterscotch chips, white chocolate chips, rum, apples, etc, etc. To me bread pudding is the ultimate "kitchen sink" of desserts. I just throw in whatever I have laying around. The one in the photo above utilizes apples, butter, milk, dulce de leche (made from condensed milk), cardamon, cinnamon, ginger,nutmeg and a smidgen of lavender.

It was my best to date. Needless to say, the couch potatoes (in the photo below) enjoyed it.

As I hid behind the luxurious potted palm I spotted the ever elusive Sunday afternoon football fans. They roam in packs, sleep on couches and love to scream at televisions whilst shaking their fists. I found them in a bread pudding induced sleep.