scratch - Old Fashioned Fudge Cake
Source of Recipe
from ucook com, 7/2002
An old recipe for a large two-layer cake-dark-colored, light-textured, and
delicate, with a thick layer of bittersweet chocolate filling and icing that
stays soft and creamy. This is a delicious cake, and easy.
scratch - Old Fashioned Fudge Cake
3 ounces (3 squares) unsweetened chocolate
1-3/4 cups sifted cake flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 pound (1 stick) sweet butter
1-1/2 cups granulated sugar
2 eggs (graded large or extra-large)
2 tablespoons plus 1-1/2 teaspoons white vinegar (see Note)
1 cup milk
Adjust rack to center of the oven and preheat oven to 350 degrees. Butter
two 9-inch round layer-cake pans, line the bottoms with baking-pan liner
paper or wax paper cut to fit, butter the paper, dust with flour, then
invert over a piece of paper and tap lightly to shake out excess. Set aside.
Place the chocolate in the top of a small double boiler over hot water on
moderate heat. Cover until partially melted, then uncover and stir until
completely melted. Remove from the hot water and set aside, uncovered, to
cool slightly.
Sift together the cake flour, baking powder, baking soda, and salt and set
aside.
In the large bowl of an electric mixer cream the butter. Add the sugar and
beat to mix well. Add the eggs one at a time, beating until the egg is
thoroughly incorporated after each addition. Mix in the vinegar. The mixture
will look curdled-it is O.K. Add the melted chocolate and beat only until
smooth.
On low speed add the sifted dry ingredients in three additions, alternating
with the milk in two additions. Scrape the bowl with a rubber spatula and
beat only until smooth after each addition.
Place half of the mixture in each prepared pan and smooth the tops.
Bake for 35 to 40 minutes until the layers begin to come away from the sides
of the pans and the tops spring back when lightly pressed with a fingertip.
Remove from the oven and, with a small, sharp knife, cut around the insides
of the pans to release. Then let the layers stand in the pans for 5 minutes.
Cover each layer with a rack, invert, remove the pan, peel off the paper
lining, cover with another rack and invert again, leaving the layer right
side up to cool.
Prepare a large, flat cake plate by lining the sides with four strips of wax
paper. Place one layer upside down on the plate, checking to be sure that
the papers touch the layer all around. If you have a cake-decorating
turntable or a lazy Susan, place the plate on it. Prepare the icing.
Whipped Chocolate Icing
6 ounces (6 squares) unsweetened chocolate
1/4 pound (1 stick) sweet butter
2-1/4 cups confectioners sugar
2 eggs (graded large or extra-large)
3 tablespoons hot water
1/2 teaspoon vanilla extract
Place the chocolate and the butter in the top of a small double boiler over
hot water on moderate heat. Cover until partially melted, then uncover and
stir until completely melted.
Meanwhile, place all the remaining ingredients in the small bowl of an
electric mixer. Beat briefly only to mix. Set the small bowl in a large bowl
and fill the empty space left in the large bowl with ice and water, filling
to about three-quarters the depth of the large bowl. (If you are using an
electric mixer on a stand, use the large mixer bowl for the ice and water
but adjust the stand for "small bowl.")
Add the melted chocolate and butter, and beat until the mixture thickens
slightly. Remove both bowls (together) from the mixer. With a rubber spatula
stir the icing over the ice and water until it thickens to the consistency
of thick mayonnaise.
Spread a scant third of it about 1/4 inch thick over the bottom layer of
cake. Cover with the other layer, placing it right side up (both bottoms
meet in the middle). Spread the sides and the top with the remaining icing.
It may either be spread smoothly with a long, narrow metal spatula, or it
may be formed into swirls.
Remove the strips of wax paper by gently pulling each one out toward a
narrow end.
NOTE: Although I told an eleven-year-old to do the following when measuring
the vinegar, it is advisable for everyone. I do it myself. Pour it out into
a small cup first, then scoop it out with the measuring spoon. If you pour a
clear liquid into a measuring spoon held over the mixing bowl, it is easily
possible to splash in more than you mean to.
Yield 12 TO 16 PORTIONS
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