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ONE-FOOT-IN-THE-FIRE FUDGE CAKE 
1/3 c. water
2 (1 oz.) sqs. unsweetened chocolate
2/3 c. shortening
1 3/4 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1 3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
Fluffy White Filling
Chocolate Frosting

Combine water and chocolate in a small heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove from heat; cool.

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Add cooled chocolate and vanilla; mix just until blended.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Spread Fluffy White Filling between layers. Spread Chocolate Frosting on top and sides of cake. Yield: one 3-layer cake.

FLUFFY WHITE FILLING:

1/4 c. all-purpose flour
1 c. milk
1/2 c. butter, softened
1/2 c. shortening
1 c. sugar
1/4 tsp. salt
1 tbsp. vanilla extract

Place flour in a small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; cool, stirring occasionally.

Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add salt, vanilla, and flour mixture; beat until smooth. Yield: about 4 cups.

CHOCOLATE FROSTING:

2 c.sugar
2 (1 oz.) sqs. unsweetened chocolate
1/2 c. milk
1/2 c. butter
1/2 tsp. vanilla extract

Combine first 4 ingredients in a heavy saucepan; cook over low heat until chocolate and butter melt, stirring constantly. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Cool thoroughly. Beat at high speed of an electric mixer until of spreading consistency. Immediately spread on cake. Yield: enough for one 3-layer cake.
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