Feathery Fudge Cake With Hungarian Frosting

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	Cake flour - sifted
1 1/4 teaspoons	6.3ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2/3 cup	131g / 4.6oz	Butter or margarine - softened
1 3/4 cups	346g / 12oz	Sugar
2		Eggs - unbeaten
2 1/2		Unsweetened chocolate - melted and cooled
1 1/4 cups	296ml	Ice water
1 teaspoon	5ml	Vanilla
		Hungarian Frosting
3 oz	85g	Unsweetened chocolate - melted
1 1/2 cups	297g / 10oz	Confectioners' sugar - sifted
2 1/2 tablespoons	37ml	Hot water
1		Egg
4 tablespoons	60ml	Butter or margarine

Recipe Instructions

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 350F oven for 30 to 35 minutes.

Frost with Hungarian Frosting (below).

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.

Source:
Florence P. Hanford's Television Kitchen Meals, 1964.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.