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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe dates to the early 1960's when it was the rage of Washington, D.C. It was frosted with a thick fudge icing. Ingredients:
4 (1 ounce) squares unsweetened chocolate |
1/2 cup hot water |
1/2 cup white sugar |
1/2 cup butter |
1 1/4 cups white sugar |
3 eggs |
2/3 cup milk |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
3. Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
4. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
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