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Double Fudge Cake




Source of Recipe


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Recipe Introduction


Served right from the pan, this fudgy cocoa cake -- topped with an even
fudgier chocolate frosting -- is sure to be a hit at picnics, potlucks,
and
tailgating events that call for casual dining.



List of Ingredients




2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1 cup granulated sugar
1 tsp. vanilla extract
3 egg yolks
1-1/3 cups cold water
3 egg whites
3/4 cup granulated sugar
1 recipe Fudge Frosting (see recipe, below)



Recipe



1. Grease a 9" x 13" baking pan. Combine flour, cocoa powder, baking
soda,
and salt. Set aside.

2. In a large mixing bowl beat shortening with an electric mixer on
medium
speed about 30 seconds or until softened. Add 1 cup sugar and vanilla;
beat
until combined. Add egg yolks, one at a time, beating well after each.
Alternately
add flour mixture and water, beating on low to medium speed after each
addition just until combined. Thoroughly wash beaters.

3. In a large mixing bowl beat egg whites on medium to high speed until
soft
peaks form (tips curl). Gradually add 3/4 cup sugar, about 2
tablespoons at a
time, beating until stiff peaks form (tips stand straight). Fold 2 cups
of the
cocoa batter into the egg white mixture to lighten. Gently fold
cocoa-egg
white mixture back into remaining batter until combined. Pour batter
into
prepared pan.

4. Bake in a 350 degree F oven about 40 minutes or until a wooden
toothpick
inserted in center comes out clean. Cool completely in pan on wire
rack. Frost
with Fudge Frosting.

Makes 12 servings.

Fudge Frosting: In a medium saucepan combine one 5-ounce can evaporated
milk,
1/2 cup granulated sugar, and 2 tablespoons margarine or butter. Cook
and
stir over medium heat until mixture is boiling; boil 5 minutes,
stirring
occasionally. Remove from heat; add 1-1/2 cups semisweet chocolate
pieces, stirring
until melted. Add 1 tablespoon light-colored corn syrup; stir until
combined.
Use immediately.

Make-Ahead Tip:
Bake cake; cool completely and freeze (without frosting) up to 1 month.
Thaw
and frost before serving.