Fudge Cake circa 1898
From jaie 16 years ago
- 30 minutes to make
- Serves 8
This really is from 1898. It was made at the Wellesly Tea Room in Boston, MA. There is so much chocolate flavor it could end your chocolate cravings over for a month!
Ingredients
- Cake: shopping list
- 4 squares unsweetened chocolate shopping list
- 1/2 cup hot water shopping list
- 1/2 cup sugar shopping list
- 1 teaspoon vanilla shopping list
- 1 3/4 cup sifted all-purpose flour or 2 cups sifted cake flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon salt shopping list
- 1/2 cup butter shopping list
- 11/4 cups sugar shopping list
- 3 eggs shopping list
- 3/4 cup milk shopping list
- Frosting: shopping list
- 4 squares unsweetened chocolate shopping list
- 2 tablespoons butter shopping list
- 4 cups confectioners' sugar shopping list
- dash of salt shopping list
- 1/2 cup milk shopping list
- 1 teaspoon vanilla shopping list
- additional milk if the frosting thickens too much shopping list
How to make it
- Cake:
- In a saucepan, heat chocolate with water over very low heat, stirring until smooth.
- Add 1/2 cup sugar and cook and stir for 2 minutes more.
- Cool to lukewarm (not until it "looks"warm...old and bad joke!)
- Add vanilla.
- In a bowl, sift flour, baking soda and salt.
- Cream butter.
- Gradually beat in the sugar; continue beating until fluffy.
- Beat eggs in thoroughly, one at a time.
- Add flour and milk, alternately, beating after each addition, until smooth.
- Blend in the chocolate mixture.
- Pour into 2 greased and floured 9-inch pans.
- Bake at 350 degrees for 30-35 minutes, or until cake test works.
- Cool 10 minutes; remove from pan and finish cooling on racks.
- Fill and frost with fudge frosting.
- Frosting:
- In a saucepan, melt 4 squares of unsweetened chocolate a 2 tablespoons of butter over very low heat.
- In a bowl, combine 4 cups unsifted confectioners' sugar, a dash of salt, 1/2 cup milk and 1 teaspoon vanilla.
- Add chocolate mixture, blending well.
- Let stand if necessary, until of spreading consistency, stirring occasionally.
- Add more milk if the icing thickens too much for spreading.
- Consult your local ER that you may be stopping by for a visit soon :) !
The Rating
Reviewed by 3 people-
My hubby is gonna love you for this recipe!!!! He's addicted to chocolate!!
angelgal
in New Philadelphia loved it
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I'm addicted too.. looks sooooooooo good!!
shirleyoma
in Cove loved it
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