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Three-Layer Fudge Cake

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  Eggs 5
  Unsweetened chocolate square 4 (Baker's Brand)
  Sugar 2 1⁄2 Cup (40 tbs)
  Milk 1 3⁄4 Cup (28 tbs)
  Shortening 3⁄4 Cup (12 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Sifted cake flour 3 Cup (48 tbs) (Swans Down Brand)
  Baking soda 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon

Beat 1 egg and combine with the chocolate, 1 cup of the sugar, and 3/4 cup of the milk in a saucepan.
Cook, stirring constantly, over low heat until chocolate melts and mixture thickens.
Cool to room temperature.
Cream shortening thoroughly.
Gradually add remaining 1 1/2 cups sugar and cream together until light and fluffy.
Add vanilla.
Then add remaining eggs, one at a time, beating well after each addition.
Sift flour, soda, and salt together.
Add to shortening mixture alternately with remaining 1 cup of milk, beating after each addition until smooth.
Blend in chocolate mixture.
Pour into three 9-inch layer pans lined on bottoms with paper.
Bake in moderate oven (350°F.) for 30 to 35 minutes, or until cake springs back when lightly pressed.
Cool layers.
Frost with Sea Foam Frosting

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5849 Calories from Fat 2233

% Daily Value*

Total Fat 255 g392.8%

Saturated Fat 91.5 g457.7%

Trans Fat 20.2 g

Cholesterol 1096.9 mg365.6%

Sodium 4055.9 mg169%

Total Carbohydrates 851 g283.6%

Dietary Fiber 25.6 g102.5%

Sugars 525.4 g

Protein 90 g179.8%

Vitamin A 32.4% Vitamin C

Calcium 75.7% Iron 291.7%

*Based on a 2000 Calorie diet

Three-Layer Fudge Cake Recipe