Three-Layer Fudge Cake
|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|
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.
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 (350Â°F.) for 30 to 35 minutes, or until cake springs back when lightly pressed.
Frost with Sea Foam Frosting