Recipe#4020

Title: Chocolate Fudge 02

Newsgroups: rec.food.recipes 
 From: kdeck@epaus.island.net (Karen Deck) 
 Subject: Chocolate Fudge Cake 
 Date: Sat, 25 Feb 1995 20:56:43 +0000 
 Message-ID: <3io5ib$t03@cliff.island.net> 

1 pound milk chocolate
 1/2 pound semisweet or extra-bittersweet chocolate
 3/4 pound softened butter
 3 cups cake flour
 2 cups light-brown sugar
 2 1/4 tsp baking powder
 3/4 tsp baking soda
 3/4 tsp salt
 1 1/2 cups milk
 3 eggs
 1 1/2 tsp vanilla extract
 4 ounces unsweetened chocolate
 6 ounces softened butter
 Chop both chocolates into coarse bits and melt in a double boiler
 set over hot (not boiling) water.  Stir occasionally until completely
 melted.  Remove pan from hot water and allow the chocolate to cool
 until just no longer warm to the touch, about 20 minutes.  Place
 the butter in a bowl and beat in the cooled chocolate until the
 mixture is evenly blended, about 3 minutes.
 Heat the oven to 350F.  Butter two 9-inch round cake pans and line
 them with buttered and floured parchment paper or waxed paper.
 Sift the flour.  Measure 3 cups.  In a large bowl, mix together
 the flour, sugar, baking powder, baking soda, and salt, breaking
 up any lumps of sugar.
 In a small bowl, whisk about 1/2 cup of the milk with the eggs and
 vanilla; set aside.  Chop the chocolate into coarse bits and melt
 in a double boiler set over hot (not boiling) water.  Combine the
 remaining cup of milk and the butter with the mixed dry ingredients
 and beat for 1 1/2 minutes, scraping the sides of the bowl twice.
 Add the egg mixture in 3 parts, scraping the sides of the bowl and
 beating for 20 seconds after each addition.  Add the melted chocolate
 and beat until just incorporated.
 Pour the batter into the prepared pans and bake in the center of
 the preheated oven until the cake springs back when lightly pressed
 in the center, 25 to 30 minutes.  Cool the cakes in their pans for
 10 minutes and invert onto racks.  Cool completely before frosting.
 Frost the top surface of one layer of cake and top with the second
 layer.  Spread the remaining frosting on the top and sides of the
 cake.  Make a decorative pattern zigzag in the frosting by pulling
 a serrated knife across the surface in a back-and-forth motion.
 Use a small spatula or spoon handle to pull out spikes of frosting
 all around the sides.
 Makes one 9-inch cake.