The best delicious Fudge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fudge Cake recipe today!
Hello my friends, this Fudge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fudge Cake is amazingly delicious, and addictive, everyone will be asking for more Fudge Cake.
What Makes This Fudge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fudge Cake.
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CAKE
1/2 c Crisco 3 tb Hot milk
1 c Sugar 1/2 c Milk
3 Eggs, beaten light 1 1/2 c Flour
4 oz Chocolate 3 ts Baking powder
3 tb Sugar 1/2 ts Cinnamon
FROSTING
2 c Sugar 1 ts Crisco
3 tb Molasses OR Caramel syrup 2 Egg whites
1/2 c Boiling water
-SOFT FILLING-
2 c Brown sugar 2 tb Flour
1/2 c Sweet milk 1/4 ts Salt
1 tb Crisco 1 tb Vanilla
CAKE: Cream the Crisco, gradually beat in the sugar, then the eggs,
beaten light. Melt the chocolate over hot water; add the small
measure of sugar and the hot milk and mix thoroughly, then beat into
the first mixture; lastly add, alternately, the milk and the flour
sifted with the baking powder and cinnamon. Bake in two layers about
18 minutes. Put soft filling between layers & frosting on top.
FROSTING: Melt the sugar in the molasses and boiling water; wash down
the saucepan, cover and let boil about four minutes; uncover, add the
Crisco, and let boil to the “soft-ball” stage (238 degrees). Pour
the syrup in a fine stream on the egg whites beaten very light,
beating constantly meanwhile; pour the frosting into the saucepan in
which the syrup was boiled, set it over a dull fire on an asbestos
mat or over boilng water and stir and beat until it thickens
perceptibly, then spread on the cake, leaving the surface rough. SOFT
FILLING: Melt the sugar in the milk, and heat to the boiling point;
cream the Crisco, beat in the flour and salt and dilute with a little
of the hot syrup; stir until boiling then let simmer, stirring
occasionally, ten minutes; add the vanilla, let cool a little and use.
From _The Whys of Cooking_ by Janet McKenzie Hill, c. 1919 The
Procter & Gamble Co.
Yields
2 layer cake
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