Old Fashioned Fudge Cake Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
• Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
• Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Position oven rack in center of oven; preheat to 350°; butter two 9-inch round cake pans, line the bottoms with wax paper cut to fit, butter the paper, dust with flour, then invert and tap lightly to shake out excess flour; set aside.
• Add chocolate to the top of a small double boiler over hot water on medium heat.
• Cover until partially melted, then uncover and stir until completely melted; remove from the hot water and set aside, uncovered, to cool slightly.
• Sift together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl of a stand mixer, cream the butter.
• Add in sugar; beat to mix well; add in eggs, one at a time, beating until the egg is thoroughly incorporated after each addition.
• Mix in the vinegar-the mixture should look curdled.
• Add in melted chocolate and beat only until smooth.
• On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions; scrape bowl as needed and beat only until smooth after each addition.
• Place half the batter in each prepared pan and smooth the tops.
• Bake for 35-40 minutes until the layers begin to come away from the sides or the pans and the tops spring back when lightly pressed with a fingertip.
• Remove from oven and, with a small, sharp knife, cut around the insides of the pans to release; then let the layers stand in pans for 5 minutes.
• Cover each layer with a rack, invert, remove the pan, peel off the paper lining, cover with another rack and invert again, leaving the layer right side up to cool.
• Prepare a large, flat cake plate by lining the sides with four strips of wax paper; place one layer upside down on the plate, checking to be sure that the paper touches the layer all the way around; prepare icing.
• Icing: add chocolate and butter in the top of a small double boiler over hot water on medium heat.
• Cover until partially melted, then uncover and stir until completely melted.
• Meanwhile, place all the remaining ingredients in a bowl; beat briefly with electric mixer only to mix.
• Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water, filling to about ¾ the depth of the large bowl.
• Add the melted chocolate and butter to the mixture in the small bowl; beat until the mixture thickens slightly.
• With a rubber spatula, stir the icing until it thickens to the consistency of thick mayonnaise.
• Spread a scant 1/3 cup of icing about ¼ inch thick over the bottom layer of cake; cover with the other layer, placing it right side up (both bottoms meet in the middle); spread the sides and top with the remaining icing.
• Remove the strips of waxed paper by gently pulling each one out toward a narrow end.

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.