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60 minutes
Prep: 20 minutes
Cook: 40 minutes
408 calories per serving view nutrition facts
12 servings
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| 2 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 1/2 | cup | vegetable shortening | |
| 3/4 | cup | water | |
| 3/4 | cup | buttermilk | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | baking powder | |
| 2 | large | eggs | |
| 4 | ounces | chocolate unsweetened | unsweetened, melted and cooled |
| Fudge frosting | |||
| 2 | cups | sugar | |
| 1/2 | cup | vegetable shortening | |
| 3 | ounces | chocolate unsweetened | |
| 2/3 | cup | milk | |
| 1/2 | teaspoon | salt | |
| 2 | teaspoons | vanilla extract | |
1. Heat oven to 350F.
2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans.
3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost.
Fudge Frosting Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 377mg | 16% |
| Total Carbohydrate 87.0g | 29% |
| Dietary Fiber 2.0g | 8% |
| Sugars 68.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Here is a quick guide for help converting between Australian, British and US style measurements....
Spent 17 years in San Diego and have lived in ohio for the past 5. I've been craving Rubio's for the past year and just tried these tonight and they were fabulous. I also made a cream chipotle sauce that I prefer to the typical white sauce I like the added kick. I also found a salsa that is a dead on match for a smoky tasting salsa rubio's had, It was Frontera's roasted red pepper & garlic salsa with mellow red chile.
Find more recipes on www.thenibble.com.
