Chocolate Fudge Cake
|Unsweetened chocolate square||16 Ounce|
|Unsweetened chocolate||4 Ounce|
|Hot water||1⁄2 Cup (8 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
Heat oven to moderate (350° F.).
Read the recipe through.
Assemble all the ingredients.
Prepare two 9xl 1/2-inch round layer pans.
Heat chocolate and water in the top part of a double boiler over hot water.
Cook and stir until chocolate is melted and mixture thickens.
Add the 1/2 cup sugar.
Cook and stir 2 minutes longer.
Cool to lukewarm.
Combine flour, baking soda and salt.
Sift together 3 times.
Cream the shortening, adding the 1 1/4 cups sugar gradually.
Cream together until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Then add flour, alternately with the milk, starting with the flour and ending with the flour, beating after each addition just enough to blend smoothly.
Be careful not to overheat or the volume will be "reduced.
Add vanilla, then the chocolate mixture, and blend.
If there were nuts or raisins in the recipe they would be added now.
Pour batter equally into layer pans and bake about 30 minutes or until cake has pulled away from the sides and springs back when lightly touched.