This is from the Cooking.com website...
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Chocolate Fudge Cake
Active Time: 20 Minutes
Total Time: 1 Hour 15 Minutes
Yield: Makes 2 cakes
This deliciously wicked cake is guaranteed to delight family and friends,
whether served plain, with whipped cream or ice cream.
RECIPE INGREDIENTS
For Cake:
1/2 cup unsalted butter
1/3 cup vegetable oil
1 1/4 cups sugar
1 cup chopped good-quality semisweet chocolate
1/3 cup milk
2 cups all-purpose flour
1/3 cup cocoa powder
1 tablespoon baking powder
Pinch of baking soda
2 eggs
Learn More
For Fudge Topping:
1/2 cup heavy cream
1 tablespoon light corn syrup
1 1/4 cups chopped good-quality semisweet chocolate
DIRECTIONS
FOR CAKE: Preheat the oven to 325 degrees F. Line two 6-cup loaf pans, each 8
1/2 x 4 1/2 x 2 inches.
Following the melt-and-mix method, combine the butter, oil, sugar, chocolate,
milk and 2/3 cup water in a large saucepan and stir over low heat until the
sugar dissolves and the chocolate melts. Remove from the heat. Sift together
the flour, cocoa, baking powder and baking soda into a bowl. Beat in the
chocolate mixture (using a wire whisk means the mixture is less likely to form
lumps).
Gradually beat the eggs, one at a time, into the chocolate mixture. Pour into
the loaf pans and smooth the top with the back of a spoon. Place the pans on a
baking sheet and bake for 50 minutes, or until a skewer comes out clean when
inserted into the center of each cake. Cool in the pans for 5 minutes. Turn out
onto a wire rack; peel off the paper and cool completely, crust side-up.
FOR FUDGE TOPPING: Bring the cream and corn syrup just to a boil in a small
saucepan, then remove from the heat. Put the chopped chocolate in a heatproof
bowl and gradually add the cream a little at a time, stirring after each
addition, until all the cream has been added and the mixture is smooth. Place
the bowl into a larger bowl of ice or refrigerate until the mixture has cooled
and thickened. Spoon onto the cakes and spread over the top with a flexible
metal spatula. It may run a little over the sides.
CHEF'S TIP: Add a tablespoon of Grand Marnier and the finely grated rind of two
oranges to the topping in step 4 to make a chocolate orange cake.
Serving size = 1/8 cake
Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All
rights reserved.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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