Georgia Cooking - Chocolate Fudge Layer Cake & Frosting
Chocolate Fudge Layer Cake
This recipe is a family treasure, baked for many church socials in
2 (1-ounce) squares unsweetened chocolate
1/2 cup hot water
1 3/4 cups sugar, divided
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, margarine or shortening
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
Fudge Icing (recipe follows)
Combine chocolate and water in top of double boiler. Cook and stir over boiling water until chocolate melts and mixture thickens slightly. Add 1/2 cup sugar and cook, stirring constantly for two minutes. Set aside to cool.
Preheat oven to 350 degrees.
Sift flour, soda, and salt. Cream butter; gradually add 1 1/4 cups sugar beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add 1/2 of the flour mixture, mix until smooth. Add the milk and remaining flour mixture, beginning and ending with dry ingredients. Stir in cooled chocolate mixture and vanilla. Blend well.
Pour into greased 8x8x2-inch cake pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and cool on wire racks. Frost with Fudge Icing. Yield: 2-8-inch layers.
Fudge Icing
2 (1-ounce) squares unsweetened chocolate, broken in half
1/2 cup butter
1 (1-pound) box powdered sugar, sifted
1/2 cup evaporated milk
2 teaspoons vanilla extract
dash salt
Melt chocolate and butter in double boiler over boiling water. Add sugar and milk, stirring to mix well. Remove from double boiler and place over direct heat, stirring constantly to prevent scorching. When mixture bubbles around the edges, stir in vanilla and salt. Beat with wooden spoon until smooth. Spread between layers and on top of cake.
Robin Lazenby
Mansfield,
Testing note: While this is an unusual method for chocolate cake, it is one of the best we’ve tasted. The results are well worth the effort.
Print this