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A fudge cake can be either brown chocolate cake, or white chocolate fudge cake. Despite its name, it does not contain fudge. It instead seeks to mirror the consistency, flavor, or richness of chocolate fudge. It is commonly eaten at celebrations, parties, or gatherings.

Varieties
Variations include pudding fudge cake, made with chocolate cake mix, chocolate pudding, and chocolate chips. When made with additional chocolate, the recipe is sometimes known as "Death by Chocolate".

"Fudge cake" is also a term in the American South to refer to a dense, single-layer chocolate cake served with or without icing. It is similar to a brownie, although more moist with more chocolate.

History
Fudge cake was made at Wellesley College in the early 20th century, inspired by the fudge that Wellesley students often cooked in their dorm rooms (despite the disapproval of the college administration). The cake was popularized by recipes for "Wellesley Fudge Cake" and "College Cake" advertized by Baker's Chocolate in the 1920s and later became nationally known, becoming the most popular chocolate cake variety in New England. In 1981, the recipe for Wellesley Fudge Cake was placed in a time capsule in Wellesley's library, meant to be opened in 100 years.

Fudge cake received another popularity boost in 1966 when Ella Rita Helfrich won second place in the Pillsbury Bake-Off with her "Tunnel of Fudge cake," a cake baked in a Bundt pan with a rich, molten center of chocolate and pecans. The Tunnel of Fudge cake became a popular hit and the most-requested cake in Pillsbury's history, leading to the national popularity of the Bundt pan. The original recipe can no longer be made because of its use of a since-discontinued Pillsbury product, Double-Dutch Fudge Buttercream frosting mix, but adapted versions of the recipe have been published.