179860 one-foot-in-the-fire fudge cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Water |
| 2 | (1 oz.) sqs. unsweetened | |
| Chocolate | ||
| ⅔ | cup | Shortening |
| 1¾ | cup | Sugar |
| 2 | Eggs | |
| 2½ | cup | All-purpose flour |
| 1¾ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla extract |
| Fluffy White Filling | ||
| Chocolate Frosting | ||
| ¼ | cup | All-purpose flour |
| 1 | cup | Milk |
| ½ | cup | Butter or margarine, |
| Softened | ||
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Vanilla extract |
| 2 | cups | Sugar |
| 2 | (1 oz.) sqs. unsweetened | |
| Chocolate | ||
| ½ | cup | Milk |
| ½ | cup | Butter or margarine |
| ½ | teaspoon | Vanilla extract |
Directions
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. 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. 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. Submitted By BARRY WEINSTEIN On 08-01-95