Ingredients
3/4 cup butter
1 1/2 cup sugar
3 eggs
1 1/2 tbsp vanilla
2 1/4 cup cake flour -- sifted
1/2 cup cocoa
3 tbsp baking powder
1 cup milk
FUDGE FROSTING
6 tbsp cocoa
3 cup sugar
3 tbsp light corn syrup
1/4 tsp salt
1 cup milk
1/3 cup butter
1 tsp vanilla
Directions
Cream butter and sugar until light. Add eggs, one at a time, beating
well after each addition. Add vanilla and mix til blended. Sift dry
ingredients together. Add to creamed mixture alternately with milk,
beating after each addition until blended. Bake in 2 greased and
floured 9x1 1/2-inch pans at 350F for 25 minutes.
Butter sides of a heavy 3-quart saucepan. Combine cocoa, sugar, corn
syrup, salt, and milk. Cook ans stir over low heat til sugar
dissolves. Cook to soft ball stage (234F) without stirring.
Remove from heat, add butter, and cool to warm (110F) without
stirring. Add vanilla and beat until mixture is of spreading
consistancy.
Recipe By : Janet Morrissey
Servings: 1 servings
Cocoa Fudge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert; Fudge
The History of Recipes
We are able to trace the history of meal recipes back into ancient history, in fact as far back as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
As we move on, we have some interesting books which were published in the 14th Century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are not about the indian curry that is served today, but instead recipes for the types of food enjoyed by the rich people of the time. By the advent of the 20th century, cooking publications were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Cocoa Fudge Cake recipe.
