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Triple Chocolate Fudge Cake
The Chocolate Lover's Dream!
1 pkg. devil's food cake mix
1 Tbls. instant coffee powder
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegtable oil
1/2 cup butter, softened
3 1/2 cups confectioner's sugar, sifted
1/2 cup light (10%) cream
2 squares unsweetened chocolate (melted and cooled)
4 squares semi-sweet chocolate
2 Tbls. strong coffee
3 Tbls. butter, softened


In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil. Beat on medium speed for 2 minutes.

Spread in two 9-inch round cake pans, greased and floured, dividing evenly. Bake 30 to 35 minutes. Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.

Beat 1/2 cup butter, confectioner's sugar, light cream, and unsweetend chocolate together on medium speed until light and fluffy. Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.

Place 1 cake layer top-side down on a serving plate. Spread with a generous amount of filling. Place second cake layer on top. Spread remaining filling on sides of cake, leaving top unfrosted. Chill 30 minutes.

In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth. Remove from heat. Gradually add 3 tbsp butter, stirring until smooth. Spread over top of cake, letting it drip down sides. Chill to set chocolate glaze.

Preparation Time: Serves: 10 to 12
Recipe Origin: United States
Submitted by:
United States
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