FUDGE LAYER CAKE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 c sifted cake flour
¾ t baking soda
1 t salt
1½ c sugar
½ c shortening
¾ + ¼ c milk
1 t vanilla
2 eggs
3 squares unsweetened chocolate, melted and cooled
|
|
Directions: |
Directions:Sift flour, baking soda, salt and sugar together into a large bowl. Then add shortening and milk. Mix enough to dampen flour. Beat 2 minutes. If by hand, count beating time only. With electric mixer, use on low speed; scrape bowl often. Scrape beaters after 2 minutes. Then add another ¼ cup milk, vanilla, eggs and melted chocolate. Beat 1 minute. Turn into 2 greased 9-inch layer pans lined with plain paper. Bake in moderate oven (375° F.) about 25 minutes. Cool and frost with Peppermint Seven Minute Icing (found in Frosting and Icings subcategory of Desserts section of this cook book). May also bake in pan 13" x 9" x 2" in moderately slow oven (325° F.) about 35 minutes.
The handwritten note under the final directions is "300° bake." NOTE: There is a reference on page 36 which states to cool cake like this unless recipe specifies otherwise: "When done, remove from oven, cool on cake rack 5 minutes. Turn out of pan, invert on the cake rack and let cool thoroughly. Remove paper and frost." |
|
Personal
Notes: |
Personal
Notes: How to Win Compliments for Your Cooking, Golden Anniversary Edition. The Wesson Oil & Snowdrift Cook Book. Wesson Oil & Snowdrift Peoplem New Orleans 12, Louisiana, 1950, page 39. (Price 25¢) is probably a cookbook that Marian ordered through the mail. This recipe is in the collection because there was a handwritten note under the recipe which may indicate it was a recipe Marian used.
When Janet was young, she remembers Marian preparing cake pans for layer cakes and teaching Janet to use that same method. On a large piece of wax paper, trace bottom of pan. Cut out the traced shape, but leave four rectangular tabs (3" x 4") equal-distance apart attached to the circle. The pan is greased, then the waxed paper shape is placed in the pan. The circle covers the bottom of the pan with the tabs extending up and past the sides. The batter was then poured into the pan. When ready to remove, a spatula is run around side of pan and cake lifted out by tabs. Today, both waxed paper and parchment paper are used. Also, cake pan liners with tabs are available for purchase.
|
|
This recipe for FUDGE LAYER CAKE is from