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Fudge Cake

Fudge Cake

M. Blakely

M. Blakely

Cook 25 mins25m
Makes 1

Choose your own frosting.

Since this is an old recipe, it calls for sifting repeatedly as well as for the addition of salt. I omit both as being unnecessary. Omitting salt is also healthier & tastier, so I also use unsalted butter.

The recipe comes from a 1946 cookbook which was handed out with Dormeyer Mixers. My copy, showing signs of frequent use, is from the cookbook collection I inherited from my mother-in-law. The notation indicates the mixer was purchased in August, 1947, one day before my now hubby's fourth birthday! Something tells me that's not a coincidence.

↬ Adapted from "All Electric-Mix Recipes" (1946 ed.)

Ingredients

  • 2 c. cake flour
  • 1 tsp baking soda
  • 1 ½ c. sugar
  • milk
  • 1 tsp vanilla
  • 2 egg
  • 3 oz chocolate (unsweetened [Option 1a])
  • ⅔ c. cocoa (Option 1b)
  • ½ c. shortening (Option 2a)
  • ½ c. butter (unsalted [Option 2b])
  • ½ c. lard (Option 2 c)

Instructions

Keep screen awake
  • 1
    Preheat oven to 375° F & line bottom of 2 9-in. round cake pans with waxed paper. Melt chocolate. Let shortening/butter/lard come to room temperature.
  • 2
    Cream shortening/butter/lard on low speed until it's just softened. Scrape beaters.
  • 3
    Add flour, baking soda, sugar, vanilla & 3/4-c. milk; beat on low for ., scraping frequently. Scrape beaters when finished.
  • 4
    Add eggs (unbeaten) & chocolate. If using shortening, also add 1/2-c. milk; if using butter/lard, add 1/4-c. + 2-tbsp. milk. Scraping frequently, beat batter for another minute.
  • 5
    Turn batter into pans) & bake . Frost as desired after cooled.

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