| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Butter |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 2 1/4 | c | Sifted cake flour |
| 1/2 | c | Cocoa |
| 3 | ts | Baking powder |
| 1 | c | Milk |
| 6 | tb | Cocoa |
| 3 | c | Sugar |
| 3 | tb | Light corn syrup |
| 1/4 | ts | Salt |
| 1 | c | Milk |
| 1/3 | c | Butter |
| 1 | ts | Vanilla |
INSTRUCTIONS
FUDGE FROSTING From: Janet Morrissey <janetm@magnus1.com> Date: 14 May 1995 07:00:46 -0600 Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and mix til blended. Sift dry ingredients together. Add to creamed mixture alternately with milk, beating after each addition until blended. Bake in 2 greased and floured 9x1 1/2-inch pans at 350F for 25 minutes. Fudge Frosting: Butter sides of a heavy 3-quart saucepan. Combine cocoa, sugar, corn syrup, salt, and milk. Cook ans stir over low heat til sugar dissolves. Cook to soft ball stage (234F) without stirring. Remove from heat, add butter, and cool to warm (110F) without stirring. Add vanilla and beat until mixture is of spreading consistancy. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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