179860 One-foot-in-the-fire Fudge Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Water,
2: , (1 oz.) sqs. unsweetened
Chocolate,
2/3 cup: Shortening,
1 3/4 cup: Sugar,
2: Eggs,
2 1/2 cup: All-purpose flour,
1 3/4 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Buttermilk,
1 tsp: Vanilla extract,
Fluffy White Filling,
Chocolate Frosting,
FLUFFY WHITE FILLING:--,
1/4 cup: All-purpose flour,
1 cup: Milk,
1/2 cup: Butter or margarine,
Softened,
1/2 cup: Shortening,
1 cup: Sugar,
1/4 tsp: Salt,
1 tbsp: Vanilla extract,
CHOCOLATE FROSTING:--,
2 cup: .sugar,
2: , (1 oz.) sqs. unsweetened
Chocolate,
1/2 cup: Milk,
1/2 cup: Butter or margarine,
1/2 tsp: Vanilla extract,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Cakes