Recipe number 67 is

179860 One-Foot-In-The-Fire Fudge Cake



The ingredients are:
1/3 cup Water 2 (1 oz.) sqs. unsweetened Chocolate 2/3 cup Shortening 1 3/4 cup Sugar 2 Eggs 2 1/2 cup All-purpose flour 1 3/4 tsp Baking soda 1/2 tsp Salt 1 cup Buttermilk 1 tsp Vanilla extract Fluffy White Filling Chocolate Frosting FLUFFY WHITE FILLING:-- 1/4 cup All-purpose flour 1 cup Milk 1/2 cup Butter or margarine, Softened 1/2 cup Shortening 1 cup Sugar 1/4 tsp Salt 1 tbsp Vanilla extract CHOCOLATE FROSTING:-- 2 cup .sugar 2 (1 oz.) sqs. unsweetened Chocolate 1/2 cup Milk 1/2 cup Butter or margarine 1/2 tsp Vanilla extract

The recipe yield is:
1 Servings

Info:
Combine water and chocolate in a small heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat; cool. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Add cooled chocolate and vanilla; mix just until blended. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Fluffy White Filling between layers. Spread Chocolate Frosting on top and sides of cake. Yield: one 3-layer cake. Place flour in a small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; cool, stirring occasionally. Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add salt, vanilla, and flour mixture; beat until smooth. Yield: about 4 cups. Combine first 4 ingredients in a heavy saucepan; cook over low heat until chocolate and butter melt, stirring constantly. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Cool thoroughly. Beat at high speed of an electric mixer until of spreading consistency. Immediately spread on cake. Yield: enough for one 3-layer cake.

Note:
Cakes



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