Feathery Fudge Cake With Hungarian Frosting Recipe

Feathery Fudge Cake With Hungarian Frosting Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3 1/2 cup: Cake flour, sifted
1 1/4 tsp: Baking soda,
1/2 tsp: Salt,
2/3 cup: Butter or margarine, softened
1 3/4 cup: Sugar,
2 each: Eggs, unbeaten
2 1/2 each: 1-oz squares unsweetened chocolate, melted and cooled
1 1/4 cup: Ice water,
1 tsp: Vanilla,
HUNGARIAN FROSTING:,
3 ounce: Unsweetened chocolate, melted
1 1/2 cup: Confectioners sugar, sifted
2 1/2 tbsp: Hot water,
1: Egg,
4 tbsp: 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. Hanfords 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


Source from luhu.jp