Feathery fudge cake with hungarian frosting
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Cake flour, sifted |
| 1¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅔ | cup | Butter or margarine, softened |
| 1¾ | cup | Sugar |
| 2 | eaches | Eggs, unbeaten |
| 2½ | each | 1-oz squares unsweetened chocolate, melted and cooled |
| 1¼ | cup | Ice water |
| 1 | teaspoon | Vanilla |
| HUNGARIAN FROSTING: | ||
| 3 | ounces | Unsweetened chocolate, melted |
| 1½ | cup | Confectioners' sugar, sifted |
| 2½ | tablespoon | Hot water |
| 1 | Egg | |
| 4 | tablespoons | Butter or margarine |
Directions
Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below).
Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze.
Source: Florence P. Hanford's Television Kitchen Meals, 1964.
NOTE: This frosting calls for use of raw egg which may pose a health problem. Any other favorite frosting recipe could be substituted.
Shared by: June Hoffman, 9/93