Fudge Cake! Tops the List!
This recipe was given to me by a lady who at this time would be 110 years old. She got it before there was only self-rising flour! The other kind of flour requires you to add baking powder and salt to to make it rise? I don't remember that time, do you? Anyway, she told me, as did her husband, that it is on the "TOP OF THE LIST" for favorite desserts!
3 squares unsweetened chocolate (3 oz)
2 1/4 cups self-rising flour, sifted
1/2 cup butter or margarine
1 1/4 cup sugar
2 eggs, separated
1 1/2 cup milk
2 teaspoons vanilla extract
3/4 cup finely chopped nuts
1/4 cup sugar
Fluffy frosting, if desired (recipe included)
chocolate shot, if desired
Melt chocolate over hot water. Do not put the chocolate directly in the pan and it is best if you use a double boiler. Put aside the flour.
Cream together butter or margarine and 1 1/4 cup sugar until light and fluffy. If you melt the butter or margarine in the microwave for about 15 seconds before creaming it with the sugar will be easier to mix and make it light and fluffy.
Beat egg yolks and add to the creamed mixture, beating thoroughly. To this mixture, blend in the melted chocolate.
Combine the milk and vanilla extract.
Now alternately add the flour and the milk mixture to the creamed mixture. Stir in nuts after the last of the flour goes in. Now beat the egg whites until they are very foamy. After they are foamy, take the remaining 1/4 cup sugar and add it gradually as you continue beating until stiff peaks are formed when you lift the beater.
Now take this mixture and "fold it" into the batter. After folding it in, turn the mixture into 2 paper-lined, greased 9 inch round pans.
Bake at 350 degrees for about 35 minutes. Let the cakes cool in the pans about 10 minutes before turning them onto cooling racks. Cool the layers completely before frosting.
Fluffy frosting recipe is below.
1 1/2 cup sugar
1/2 cup water
1 Tablespoon light corn syrup
2 egg whites
1 teaspoon vanilla extract
Combine sugar, salt, water, corn syrup, and egg whites in the top of a double boiler and mix to blend. Heat the water and then set the top of the double boiler over it, keeping the pan over moderate heat. Beat with a rotary beater until the frosting is fluffy and holds its shape when you lift up the beater. Fold in the vanilla extract.
Makes 2-9 inch layers. Top it with the chocolate shot. Enjoy. They didn't do calories or carbohydrates and such, so I have no idea what they are. YUM!