Title: 179860 One-Foot-In-The-Fire Fudge Cake
Categories: Cake
Yield: 1 Servings
| 1/3 | c | Water |
| 2 | | (1 oz.) sqs. unsweetened |
| | | Chocolate |
| 2/3 | c | Shortening |
| 1 3/4 | c | Sugar |
| 2 | | Eggs |
| 2 1/2 | c | All-purpose flour |
| 1 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | ts | Vanilla extract |
| | | Fluffy White Filling |
| | | Chocolate Frosting |
| | | FLUFFY WHITE FILLING:-- |
| 1/4 | c | All-purpose flour |
| 1 | c | Milk |
| 1/2 | c | Butter or margarine, |
| | | Softened |
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | tb | Vanilla extract |
| | | CHOCOLATE FROSTING:-- |
| 2 | c | .sugar |
| 2 | | (1 oz.) sqs. unsweetened |
| | | Chocolate |
| 1/2 | c | Milk |
| 1/2 | c | Butter or margarine |
| 1/2 | ts | Vanilla extract |
Combine water and chocolate in a small heavy saucepan. Cook over low heat,
stirring constantly, until chocolate melts. Remove from heat; cool. Cream
shortening; gradually add sugar, beating well at medium speed of an
electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, soda, and salt; add to creamed mixture alternately with
buttermilk, beginning and ending with flour mixture. Add cooled chocolate
and vanilla; mix just until blended. Pour batter into 3 greased and floured
9 inch round cake pans. Bake at 350 degrees for 17 to 19 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 10 minutes;
remove from pans, and cool completely on wire racks. Spread Fluffy White
Filling between layers. Spread Chocolate Frosting on top and sides of cake.
Yield: one 3-layer cake. Place flour in a small saucepan; gradually stir
in milk. Cook over low heat, stirring constantly, until thickened. Remove
from heat; cool, stirring occasionally. Cream butter and shortening;
gradually add sugar, beating until light and fluffy. Add salt, vanilla, and
flour mixture; beat until smooth. Yield: about 4 cups. Combine first 4
ingredients in a heavy saucepan; cook over low heat until chocolate and
butter melt, stirring constantly. Cook over medium heat, stirring
constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove
from heat; stir in vanilla. Cool thoroughly. Beat at high speed of an
electric mixer until of spreading consistency. Immediately spread on cake.
Yield: enough for one 3-layer cake.