"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cointreau Fudge Cake Recipe

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This recipe for Cointreau Fudge Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 C. soft butter
6 oz. soft cream cheese
3 C. light brown sugar
5 large eggs
4 oz. unsweetened chocolate, melted and slightly cooled
1 C. buttermilk
3 C. flour
2-1/2 T. orange rind, finely grated
1 C. boiling water
2 tsp. baking soda
2 T. cointreau liqueur

Directions:
Directions:
Cream the butter, cream cheese and sugar together until light and fluffy.
Add the eggs one at a time beating a minute after each egg.
Stir in the melted chocolate and the buttermilk. Don't worry if it looks curdled.
Stir in the flour and the orange rind.
Combine last 3 ingredients and fold into the batter, folding constantly as you pour in hot liquid.
Pour into 3 greased round 9" cake pans. Bake in pre-heated 350 degree oven for 25-30 miutes or until cake pulls away from sides of pan.
Let sit on racks for 30 minutes before removing from pans. Frost with Cointreau Icing.

Number Of Servings:
Number Of Servings:
12-16 dozen
Preparation Time:
Preparation Time:
1 hour 15 minutes total time.
Personal Notes:
Personal Notes:
Another wonderful reason to go off what ever diet you are on.

 

 

 

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