5 oz. unsweetened chocolate
2/3 c. all-vegetable shortening
3 eggs
1 1/3 tsp. vanilla
1 1/3 c. water
3/4 c. buttermilk or sour milk
2 3/4 c. sugar
3 c. flour
1 1/3 tsp. baking soda
1 1/3 tsp. salt

Melt the chocolate with the shortening. Combine all liquid ingredients in a large mixing bowl. Blend well. Mix all dry ingredients thoroughly. (If you don't, the flour will clump in the batter.) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into a chilled bundt pan that has been greased and dusted with fine bread crumbs (flour also works okay). Bake at 350 degrees until done, 50 to 60 minutes. Cool in pan 30 minutes. Turn out on cake rack and glaze with icing.

ICING FOR HYDE PARK FUDGE CAKE:

3/4 c. granulated sugar
6 tbsp. evaporated milk
3 oz. unsweetened chocolate
1 1/2 tbsp. butter

While cake is cooling, in top of double boiler, heat sugar in milk until sugar is dissolved (the mixture will not feel grainy when rubbed between fingers). When sugar is dissolved, combine with chocolate and butter, which have been melted together. May add 1 to 2 teaspoons hot water to icing to enhance sheen. Pour icing over cake.