This is one of the first cakes that I learned to make as a child. My mum and I baked cakes together every Saturday to take to the Church Bake sale on Sunday and for our family Sunday dinner.
Fudge Cake
1/4 cup shortening
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
2 Tbsp. baking cocoa
1/2 teaspoon baking soda
Pinch of salt
1/4 cup whole milk
1/2 cup boiling water
In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs and vanilla. Mix
Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth.
Pour into a greased and floured 8-in. round baking pans
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Fudge Frosting
5 squares Baker's Unsweetened Chocolate
2-1/2 cups confectioners' sugar
1/4 cup of hot water
1 large egg
6 tablespoons soft butter
Melt chocolate, Add sugar, water; mix
Add egg, mix well Add butter, mix till smooth (If too soft to spread, place bowl in cold water, stir frosting to spreading consistency.) Add additional sugar, if needed.
*If you are uncomfortable using raw egg, you can just omit the egg or you may use pasteurize eggs in a carton.
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