Friday, August 6, 2010

Velvety Fudge Cake

Better Homes & Gardens, April, 1952
Amber Spinning, Portland, Oregon

Perfectly delicious-tender, chocolatey cake layers topped with a luscious cream-cheese frosting---

1 6-ounce package semi-sweet chocolate pieces
1/3 cup butter or margarine
3/4 cup sugar
1 tsp vanilla
2 eggs
1 1/2 cups cake flour
3/4 tsp soda
1 tsp salt
1 cup buttermilk

Melt chocolate pieces over hot water. Thoroughly cream butter, sugar, and vanilla. Stir in melted chocolate. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with buttermilk. Mix thoroughly after each addition. Bake in 2 paper-lined 8x1 1/2-inch round pans in moderate over (350 degrees) 30 minutes. Frost with Creamy Chocolate Frosting: Melt one 1-ounce square unsweetened chocolate. Blend one 3-ounce package cream cheese and 1 tablespoon milk. Beat in 2 1/2 cups sifted confections' sugar gradually. Blend in chocolate, 1 teaspoon vanilla, and dash salt.

Note: I doubled the recipe for 2 9-inch rounds.

1 comment:

Jocelyn Christensen said...

Ooh-lah-lah! This looks great!