Chocolate Fudge Cake #05

INGREDIENTS

INSTRUCTIONS

From: kdeck@epaus.island.net (Karen Deck)  Date: Sat, 25 Feb 1995
20:56:43 +0000 PREPARATION:  FROSTING.  Chop  both chocolates into
coarse bits and melt in a double boiler set over  hot (not boiling)
water. Stir occasionally until completely melted.  Remove pan from hot
water and allow the chocolate to cool until just  no longer warm to the
touch, about 20 minutes. Place the butter in a  bowl and beat in the
cooled chocolate until the mixture is evenly  blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days, or
several months in the freezer.  Heat the oven to 350F.  Butter two
9-inch round cake pans and line  them with buttered and floured
parchment paper or waxed paper.  FUDGE CAKE.  Sift the flour.  Measure
3 cups.  In a large bowl, mix  together the flour, sugar, baking
powder, baking soda, and salt,  breaking up any lumps of sugar.  In a
small bowl, whisk about 1/2 cup of the milk with the eggs and  vanilla;
set aside.  Chop the chocolate into coarse bits and melt in  a double
boiler set over hot (not boiling) water.  Combine the  remaining cup of
milk and the butter with the mixed dry ingredients  and beat for 1 1/2
minutes, scraping the sides of the bowl twice. Add  the egg mixture in
3 parts, scraping the sides of the bowl and  beating for 20 seconds
after each addition.  Add the melted chocolate  and beat until just
incorporated.  Pour the batter into the prepared pans and bake in the
center of the  preheated oven until the cake springs back when lightly
pressed in the  center, 25 to 30 minutes. Cool the cakes in their pans
for 10 minutes  and invert onto racks. Cool completely before frosting.
Frost the top surface of one layer of cake and top with the second
layer. Spread the remaining frosting on the top and sides of the  cake.
Make a decorative pattern zigzag in the frosting by pulling a  serrated
knife across the surface in a back-and-forth motion. Use a  small
spatula or spoon handle to pull out spikes of frosting all  around the
sides. Cake can be completed a day ahead and refrigerated.  SERVING:
Return to room temperature if refrigerated.  Cut into  wedges and
serve.  Makes one 9-inch cake.  The Best of COOKS Magazine; 1987
REC.FOOD.RECIPES ARCHIVES  /CAKES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God is waiting for you”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 499
Calories From Fat: 324
Total Fat: 37.6g
Cholesterol: 105.3mg
Sodium: 294.5mg
Potassium: 161.5mg
Carbohydrates: 40.1g
Fiber: 3g
Sugar: 3.9g
Protein: 6.3g