Fudge Nut Cake Recipe - Cooking Index
Fudge Nut Cake Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter |
| 2 cups | 125g / 4.4oz | Cake flour - sifted |
| 1 teaspoon | 5ml | Baking soda |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 cup | 237ml | + 2 tsp milk |
| 2 | Eggs - unbeaten | |
| 3 oz | 85g | Unsweetened chocolate sq - melted |
| 1 cup | 146g / 5.1oz | Nuts - coarsely chopped |
In mixer bowl, cream butter at medium speed. At low speed, blend in flour, soda, salt and sugar, which have been sifted together. Add 3/4 cup milk.
Beat 2 minutes at medium speed. Add eggs, melted chocolate and remaining milk; blend. Scrape bowl frequently.
Beat 1 minute at medium speed. At low speed, add nuts and blend well. Turn batter into greased 9 x 13 pan.
Bake at 350F for 45 minutes or until done. Cake may also be baked in 2, 9" pans at 375F for 25 minutes or until done. Omit nuts.
NOTE: Cocoa may be substituted for chocolate. Sift 2/3 cup cocoa with dry ingredients.
Source:
Kate Smith Collection 1940 Published by General Foods Corp.
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