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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I got this recipe from my Better Homes and Gardens magazine back in early August. I made it for my husband’s birthday this weekend. Fabulous Absolutely fabulous If anyone wants to splurge - THIS is the way to do it Grease a 13x9x2-inch baking dish. Read more . Sift together flour, cocoa, baking soda, and salt. Set aside. In a large mixing bowl beat shortening with an electric mixer on medium speed about 30 seconds. Add 1-cup sugar and vanilla; beat until combined. Add egg yolks, one at a time, beating well after each. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium to high speed until soft peaks from (tip will curl over). Gradually add 3/4-cup sugar, about 2-tbspn at a time, beating until stiff peaks form (tip stand straight). Fold 2-cups of the cocoa batter into the egg white mixture t lighten. Gently fold cocoa-egg white mixture back into remaining batter until combined. Pour batter into prepared pan. Bake in a preheated 350° oven 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Fudge Frosting. Makes 12 servings. FUDGE FROSTING DIRECTIONS In a medium saucepan combine one 5-oz can evaporated milk, 1/2-cup sugar, and 2-tbspn unsalted butter. Cook and stir over medium heat until mixture is boiling; boil 5 minutes, stirring occasionally. Remove from heat, add 1 1/2-cups semisweet chocolate morsels, stirring until melted. Add 1 tbspn Karo and stir until combined. Use immediately. Susana in Louisiana Ingredients:
double fudge cake |
for cake |
2 1/4-cups all purpose flour |
1/2-cup unsweetened cocoa |
1 1/2-tspn baking soda |
1-tspn salt |
1/2-cup crisco shortening , softened |
1-cup sugar |
2-tspn vanilla |
3-egg yolks |
1 1/3-cups cold water |
3-egg whites |
3/4-cup sugar |
for frosting |
1(5-oz)can evaporated milk |
1/2-cup sugar |
2-tbspn unsalted butter |
1 1/2-cups semi-sweet chocolate morsels |
1-tbspn karo |
Directions:
1. Grease a 13x9x2-inch baking dish.
2. Sift together flour, cocoa, baking soda, and salt.
3. Set aside.
4. In a large mixing bowl beat shortening with an electric mixer on medium speed about 30 seconds.
5. Add 1-cup sugar and vanilla; beat until combined.
6. Add egg yolks, one at a time, beating well after each.
7. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined.
8. Thoroughly wash beaters.
9. In a large mixing bowl beat egg whites on medium to high speed until soft peaks from (tip will curl over).
10. Gradually add 3/4-cup sugar, about 2-tbspn at a time, beating until stiff peaks form (tip stand straight).
11. Fold 2-cups of the cocoa batter into the egg white mixture t lighten. Gently fold cocoa-egg white mixture back into remaining batter until combined.
12. Pour batter into prepared pan.
13. Bake in a preheated 350° oven 40 minutes or until a wooden toothpick inserted in center comes out clean.
14. Cool completely in pan on wire rack.
15. Frost with Fudge Frosting.
16. FUDGE FROSTING DIRECTIONS
17. In a medium saucepan combine one 5-oz can evaporated milk, 1/2-cup sugar, and 2-tbspn unsalted butter.
18. Cook and stir over medium heat until mixture is boiling; boil 5 minutes, stirring occasionally.
19. Remove from heat, add 1 1/2-cups semisweet chocolate morsels, stirring until melted.
20. Add 1 tbspn Karo and stir until combined.
21. Use immediately.
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