Fabulous Fudge Cake and Chocolate-Cream Frosting

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Insert a super long story about how this Fabulous Fudge Cake recipe was handed down by generations of women. It wasn’t. It came in a 3 pronged folder with a bunch of other cut out recipes that I got at the Salvation Army (back when they still had the as-is store (shakes fist at Covid-19)

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Fabulous Fudge Cake

Bake at 375° for 25-30 minutes. Makes one 9" triple layer cake

Course after church coffee hour, Dessert

Cuisine American

Keyword cake, chocolate cake

Cook Time 30 minutes minutes

Equipment

• Set of 3 nine-inch cake pans

Ingredients

• 3 squares unsweetened chocolate
• 2¼ cups sifted cake flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup butter or margarine
• 2¼ cups firmly packed brown sugar
• 3 eggs
• 2 teaspoons vanilla
• ½ cup buttermilk
• 1 cup boiling water

Instructions

• Grease bottoms of 3 nine inch layer-cake pans; line pans with Waxed paper; grease paper.
• Melt chocolate in a small saucepan over very low heat; save for Step 5.
• Sift cake flour, baking soda, and salt onto waxed paper.
• Cream butter or margarine in a large bowl with a spoon or electric mixer at medium speed; gradually add sugar; beat until mixture is fluffy.
• Beat in eggs, 1 at a time; beat until thick stir in vanilla and chocolate with spoon or mixer at low speed.
• Add sifted dry ingredients, a third at a time alternately with buttermilk, stirring by hand or with mixer at low speed until just blended; stir in boiling water. Pour into pans.
• Bake in moderate oven (375°) 25-30 minutes, or until centers spring back when lightly pressed with fingertip.
• Cool in pans on wire racks 5 minutes; loosen around edges with knife; turn out onto racks; remove wax paper; cool completely. Put layers together and frost.

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CHOCOLATE-CREAM FROSTING

Makes enough to fill and frost 1 9″triple-layer cake

Course after church coffee hour, cake

Cuisine American

Keyword cake, chocolate, frosting

Equipment

• double boiler

Ingredients

• 2 squares unsweetened chocolate
• 2 tablespoons butter or margarine
• 1 cup 10X confectioners’ powdered sugar sifted
• ¼ teaspoon salt
• 1 egg
• 1 cup cream for whipping
• 1 teaspoon vanilla

Instructions

• Melt chocolate and butter or margarine on top of a large double boiler over hot, not boiling, water; beat in sugar, salt, and egg until smooth
• Place the top of the double boiler over ice in a large bowl; start beating with an electric mixer or rotary beater, gradually adding cream; continue beating 3 to 4 minutes, or until fluffy-thick; stir in vanilla.
• Keep frosting over ice as you work, Chill cake until serving time