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Feathery Fudge Cake With Hungarian Frosting

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CATEGORY CUISINE TAG YIELD
Eggs Hungarian Cakes 6 Servings

INGREDIENTS

3 1/2 c Cake flour, sifted
1 1/4 t Baking soda
1/2 t Salt
2/3 c Butter or margarine
softened
1 3/4 c Sugar
2 Eggs, unbeaten
2 1/2 1-oz squares unsweetened
chocolate melted and
cooled
1 1/4 c Ice water
1 t Vanilla
HUNGARIAN FROSTING:
3 oz Unsweetened chocolate
melted
1 1/2 c Confectioners' sugar, sifted
2 1/2 T Hot water
1 Egg
4 T Butter or margarine

INSTRUCTIONS

Sift together flour, soda and salt. Cream butter or margarine in  large
bowl of electric mixer. Gradually add sugar; beat until light  and
fluffy. Add eggs, one at a time, beating well after each  addition.
Blend in melted chocolate. Add sifted dry ingredients  alternately with
ice water. Add vanilla. Pour batter into two 9 inch  layer cake pans
that have been greased and floured. Bake in a 350  degree F. oven for
30 to 35 minutes. Frost with Hungarian Frosting  (below).  Hungarian
Frosting: Combine chocolate, sugar and water in small bowl  of electric
mixer; blend well. Add egg and beat well. Add butter or  margarine, 1
tablespoon at a time, beating until smooth. This cake  and frosting
will freeze.  Source: Florence P. Hanford's Television Kitchen Meals,
1964.  NOTE: This frosting calls for use of raw egg which may pose a
health  problem. Any other favorite frosting recipe could be
substituted.  Shared by: June Hoffman, 9/93  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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