Copycat Entenmann’s Fudge Iced Golden Cake
Do you remember eating Entenmann’s fudge iced golden cake? I do and this cake reminds me of it! We also got a little wild and topped some slices with crushed Butterfingers! It is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month. Thanks once again Liz for a fabulous dessert!
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Copycat Entenmann's Cake
Ingredients
- Cake
- 4 large eggs + 2 large egg yolks
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 2 ¼ cups cake flour
- 1 ¾ cups sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 8 tablespoons butter softened
- ½ cup vegetable oil
- Frosting make another half batch if you love chocolate frosting!
- 2 ¼ cups powdered sugar sifted
- ½ cup cocoa powder
- ½ cup butter at room temperature (I use salted butter)
- ¼ cup hot water
- 2 ounces semisweet chocolate melted
- Optional, sprinkle crushed Butterfingers on top
Instructions
- Preheat the oven to 350°.
- Line 13 x 9-inch baking pan with nonstick foil.
- Whisk together the eggs and yolks, buttermilk, and vanilla. Set aside.
- Put the flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer.
- Whisk the mixture together. Then switch to the paddle attachment.
- Add butter and oil and mix at low speed to combine, then increase the speed and mix until light and fluffy.
- Reduce speed to low and slowly add the egg mixture.
- Once eggs are incorporated, scrape down the bottom of the mixer bowl.
- Beat on medium-high 3 minutes.
- Scrape the batter into the prepared pan and smooth the top.
- Rap pan on counter to tap out air bubbles.
- Bake for 28 to 32 minutes or until a toothpick inserted in the middle comes out with only a few crumbs. Cool completely on a rack.
Frosting
- Beat powdered sugar, cocoa powder, butter and hot water in the bowl of a stand mixer fit with the whisk attachment.
- Mix on low to combine, then increase the speed to medium.
- Mix about a minute until the mixture is smooth. Scrape down the sides of the bowl, mix briefly, then add the chocolate.
- Mix on low until combined, scraping down the sides and bottom of the bowl as needed, then let the frosting sit at room temperature until spreadable, about 30-40 minutes.
- Frost cake, then chill to let the frosting firm up.
