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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
Ingredients: 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
Directions:
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.
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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