Great Grandma’s Old-Fashioned Chocolate Cake with Fudge Frosting

This cake’s frosting is a delightful, partially cooked fudge. Crafted with powdered sugar and baking cocoa, it gains its thickness from adding melted chocolate chips. The resulting fudge frosting sets up on the cake, making it a breeze to slice. Let it cool completely at room temperature before frosting the cake, or it might slide down the sides. 

Great Granny’s Chocolate Cake

1 cup vegetable oil 

4 eggs 

2 cup milk 

1 Tbsp. vanilla 

4 cups Panhandle Milling All Purpose Flour

2 Tbsp. Baking powder

2 tsp. salt

1 cup baking cocoa 

3 cups sugar 

Directions: 

• Preheat oven to 350℉. Combine the vegetable oil, eggs, milk, water and vanilla. 
• In a separate bowl, combine the dry ingredients well. 
• Combine the wet and dry ingredients, stirring by hand for about 100 strokes (by machine for about 2 minutes). 
• Sheet Cake: Grease a 9×13 cake pan. Pour cake batter into the pan and spread out. Bake for 30-35 minutes.
• Cake: Grease and flour two 9-inch cake pans. Divide the batter evenly between the pans. Bake for 20-25 minutes.
• Cupcakes: Divide batter between 2 dozen cupcakes. Bake for 15-18 minutes. 

Chocolate Fudge Glaze

3 ½ cups powdered sugar

1 cup baking cocoa 

½ cup boiling water  

2 tsp. vanilla

12 oz. semi-sweet chocolate chips 

Directions: 

• Combine the powdered sugar, baking cocoa, ½ cup hot water, and vanilla in a large bowl. Stir until smooth. Heat in the microwave for 2 minutes until very smooth. Stir well. Add the chocolate chips and stir well until the chips are melted into the frosting. 
• Allow to cool to room temperature. The mixture will thicken as it cools. Add more water if you desire a thinner consistency. 
• Spread frosting over the sides of the cake and drizzle the remaining frosting over the cake. Top each piece with sprinkles or your favorite chopped nuts. For cupcakes, dip the tops of the cupcakes in the glaze. Sprinkle with chopped nuts, edible pearls, or sprinkles.