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Feathery Fudge Cake With Hungarian Frosting

Author/Submitted by: Florence P. Hanford's Television Kitchen Meals, 1964.
Servings: 6
Categories: Cakes / Chocolate / Desserts

3 1/2  cups  Cake flour, sifted
1 1/4  teaspoons  Baking soda
1/2  teaspoon  Salt
2/3  cup  Butter or margarine, softened
1 3/4  cups  Sugar
2  each  Eggs, unbeaten
2 1/2  ounces  Unsweetened baking chocolate squares, melted
1 1/4  cups  Ice water
1  teaspoon  Vanilla

3  ounces  Unsweetened chocolate, melted
1 1/2  cups  Confectioner's sugar, sifted
2 1/2  tablespoons  Hot water
1    Egg
4  tablespoons  Butter or margarine

1. Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting.

2. Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze.

This frosting calls for use of raw egg which may pose a health problem. Any other favorite frosting recipe could be substituted.

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