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Jean Mizell's Chocolate Fudge Cake




Source of Recipe


Grace McCombs






Recipe Introduction


Bake cake first, using the One, Two Three, Four, cake recipe in this cook book. Then proceed to make the Two Minute Chocolate Fudge icing recipe, to spread on top of cake.





List of Ingredients



• 4 cups sugar
  
• 6 T. cocoa for fudge (or 9 T. cocoa for cake icing)
  
• 1 cup canned milk, undiluted
  
• 1/2 cup light karo syrup
  
• 2 sticks of margarine
  
• 1/4 t. salt
  
• 4 t. vanilla flavoring
  
• 2 cups chopped pecans (or 4 T. peanut butter)
  






Instructions



1. For Fudge:
   
   Grease rectangular pan. Put ingredients in a large, thick pot. Mix everything together.
   
2. Turn burner on high and while stirring, let fudge come to a boil. Roll boil on high or medium high, and stir constantly with a long handled, large spoon, so it won't scorch for 2 1/2 minutes. Remove pot from burner.
   
3. Fill sink with 3 or 4 inches of cold water and carefully set pan in water, being careful NOT to let water get in fudge. Stir fudge until it starts to lose it's gloss and gets thicker. Add nuts or peanut butter for fudge and stir in. Pour into pan to cool and get firm.
   
4. For Fudge Icing:
   
   Roll boil ingredients for only 2 minutes, stirring constantly. Set pot in cold water being careful NOT to let water get in icing. Stir until icing starts to lose it's gloss and starts to thicken. Pour on sheet cake and sprinkle with nuts. Let icing cool and get firm.