“Here’s an emergency foolproof birthday or summer supper cake too good to
save for an emergency. Don’t even look for the mixer. I get the best results
stirring with a rubber spatula or a wooden spoon. For speed, melt the butter
in a large microwave-safe mixing bowl to eliminate a dirty pot, and make the
frosting while the cake bakes.”

Serves 8 to 10

Ingredients

1 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened
natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons melted unsalted butter,
warm (1 stick)
1 1/4 cups (packed) brown sugar
2 eggs, cold or at room temperature
1 teaspoon vanilla extract
1/2 cup hot tap water
Fast Fudge Frosting (recipe follows)

Equipment: 8-inch square or 9-inch round cake pan

Position a rack in the lower third of the oven. Grease the bottom of the
pan or line it with parchment paper. Preheat the oven to 350 degrees F.
To make the cake, whisk the flour, cocoa, baking soda, and salt together.
Sift only if the cocoa remains lumpy. Set aside.
In a large bowl, combine the warm melted butter and brown sugar. Add
the eggs and vanilla and stir until well blended. Add all of the flour mixture
at once. Using a rubber spatula or wooden spoon, stir only until all the flour
is moistened. Pour the hot water over the batter all at once. Stir only until
the water is incorporated and the batter is smooth. Scrape the batter into
the pan. Bake until a toothpick inserted in the center of the cake comes
out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for about
10 minutes before unmolding. To unmold, slide a slim knife around the
 edges of the cake to release it from the pan. Invert the cake and peel off
the paper liner. Turn the cake right side up and cool it completely on a
rack before frosting the top and sides. Or cool the cake in the pan and
frost the top only.
 

Fast Fudge Frosting

“It’s not only fast, it’s versatile. Serve it warm over ice cream
for a great sauce, dip cupcake tops, or pour it over a pound cake.”

Makes 1 2/3 cups

Ingredients

5 tablespoons unsalted butter
3/4 cup sugar
2/3 cup unsweetened cocoa powder
Pinch of salt
3/4 cup heavy cream
1 teaspoon vanilla extract

In a medium saucepan, melt the butter, Stir in the sugar, cocoa, and salt. Gradually stir in the cream. Heat, stirring constantly, until the mixture is smooth and hot but not boiling. Remove from the heat and stir in the vanilla. Cool until thickened to the consistency of frosting, or use warm for a glaze
or sauce. Store leftover frosting in the refrigerator. Rewarm gently in a pan
of barely simmering water or in a microwave before using.
 

 Featured Archive Recipes:
Chocolatier's Fudgy Peanut Butter Cup Brownies
Two Fudge Pies from Marion Cunningham
Mississippi Fudge Torte