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Catholic Recipe: Fudge Cake

    INGREDIENTS

  • 4 squares unsweetened chocolate
  • 1/2 cup water
  • 1-3/4 cups sugar, divided
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter or margarine
  • 3 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla
  • Details

  • Yield: 2 9-inch layers
  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

A very rich and chocolate cake, covered with the frosting of your choice.

DIRECTIONS

Heat chocolate with water in top of double boiler. Cook and stir over boiling water until chocolate is melted and mixture is thickened. Add 1/2 cup of the sugar; cook 2 minutes, stirring constantly. Cool to lukewarm. Measure sifted flour; add baking soda and salt; sift together 3 times. Cream butter or margarine; add remaining 1-1/4 cups sugar; cream together until very smooth. Add eggs, one at a time, beating thoroughly after each. Add flour mixture alternately with milk in small amounts, beating after each addition until smooth. Add chocolate mixture and vanilla; blend. Bake in 2 greased 9-inch layer cake pans at 350° for about 30 minutes. Cool. Fill and frost as desired.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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