Chocolate Fudge Cake With Butter Cream Frosting
|Unsweetened chocolate||4 Ounce|
|Hot water||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 3⁄4 Cup (28 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Chocolate butter cream frosting||1 Cup (16 tbs)|
Cut 2 waxed-paper circles to fit bottoms of 2 (9-by-l-l/2-inch) round layer-cake pans.
Lightly grease bottoms and sides of pans; place waxed paper in pans.
In top of double boiler, combine chocolate and hot water.
Place over hot, not boiling, water, stir- ring constantly, until chocolate is melted—mix- ture will be thick.
Add 1/2 cup sugar; cook, stirring, until sugar is dissolved—about 2 minutes.
Remove from hot water; let cool while preparing batter.
Preheat oven to 350F.
Sift flour onto sheet of waxed paper.
Measure 2 cups.
Sift measured flour with soda and salt.
In large bowl of electric mixer, at medium speed, beat butter until light.
Gradually add rest of sugar; beat until very light and fluffy—at least 5 minutes.
Stop beater several times, and scrape down side of bowl with rubber spatula.
Add eggs, one at a time, beating well after each addition and scraping down side of bowl.
At low speed, add flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
Beat after each addi- tion just until blended.
Add chocolate mixture and vanilla; beat at low speed just until well blended—do not overbeat.
Turn into pans, dividing evenly.
Bake 25 to 30 minutes, or until top of cake springs back when gently pressed in center with fingertip.
Let cool in pans on wire rack 10 minutes.
With small spatula, loosen edges.
Place cake rack over one layer; invert; remove pan.
Peel off waxed paper.
Repeat with second layer.
Let cool com- pletely.
1Just before frosting cake, make Chocolate But- ter-Cream Frosting.
Makes 8 to 10 servings.