A delicously moist crumb cake with a twist. The addition of chocolaty fudge takes this cake from ordinary to extraordinary. Please note that the double oil and flour is not a mistake.If the fudge sounds too rich or sweet for your taste(how is that possible)? feel free to skip that part and you are left with a yummy crumb cake on its own! just put the reserved crumbs on top of the cake batter.
10x13 inch pan
4 cup flour
2 cup sugar
1 cup oil
2 vanilla sugar
Â½ cup oil
1 cup orange juice
4 tsp baking powder
2 tsp flour
- Chocolate Fudge:
Â¼ cup oil
Â¼ cup water
â…” cup coccoa
1Â½ cup confectioners sugar
In a mixer, cream the first 4 ingredients.
Mixture should be crumbly, not smooth. Reserve 1 cup of this mixture.
To the remaining crumb batter, add the 1/2 cup oil,eggs and orange juice. Mix the flour with the baking powder and add to the batter. Mix until incorporated.
Pour into a 10x13 inch pan or 2 9 inch plus a 6 inch pan. (Do not use a 9x13 pan, it will come out raw).
Mix fudge ingredients by hand. Pour gently over the batter. Do not mix in the fudge, it will mix on its own.
Sprinkle the reserved crumbs over the top of the cake and fudge.
Bake in a preheated oven at 350F for 45-60 minutes.