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    FUDGE CAKE


    Fudge Cake

    from River Road Recipes...
    The Textbook of Louisiana Cuisine
    ___________________________________

    INGREDIENTS:

    1-3/4 sticks butter
    4 ounces bitter chocolate
    4 eggs
    2 cups sugar
    1 teaspoon vanilla
    1 cup all-purpose flour
    2 cups pecans

    TO PREPARE:

    Grease and line two 8-inch layer cake pans. Set oven at 350
    degrees. Melt chocolate and butter over steam in top of double
    boiler. When cool, add sugar, vanilla and eggs beaten together.
    (Do not use mixer.) Do not reheat after combining these.
    Dredge pecans in flour and add last. Pour into prepared cake
    pans. Put a pan of water in oven while baking. Bake about 30
    to 40 minutes. Let cake get cold before removing from pan.

    Icing for Fudge Cake

    1 to 2 boxes of powdered sugar
    2 tablespoons cocoa
    1/4 cup butter
    Evaporated milk
    1 teaspoon vanilla
    1 cup pecans

    Mix 1 box of sugar and cocoa. Cream in butter. Add milk and
    vanilla, a little at a time until really thick. If more sugar
    is needed to achieve this, add it. Spread on cake and add
    pecans. Put in refrigerator for 24 hours before cutting.

    SERVES 8
    ___________________________________

    Copyright 1959 The Junior League of Baton Rouge, Inc. All
    rights reserved.


 

 

 


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