>From the Cooking.com website...


Killer Fudge Cake 

Source: Burt Wolf's Origins, Virginia Beach

Makes one 9-in cake (Serves 8)


To Make the Cake:

6 ounces (1 1/2 sticks) unsalted butter
6 ounces unsweetened chocolate
6 large eggs
3 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour

For the Icing:

1 1/2 cups sugar
2 tablespoons instant coffee powder
1 cup heavy cream
5 ounces unsweetened chocolate
4 ounces unsalted butter
1 tablespoon vanilla extract
Chopped toasted pecans or walnuts for decoration


TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 ounces 
of the butter with the 6 ounces of unsweetened chocolate. When this is melted, 
remove it from the heat and transfer the mixture to a mixing bowl to cool to 
room temperature. While the chocolate and butter are cooling, lightly butter 
the bottoms of two 9-inch round cake pans and line the bottoms with parchment 
baking paper.

Preheat the oven to 350 degrees F. When the chocolate is cool, add the eggs, 
sugar, salt and vanilla and whisk together until well combined. Stir in the 
flour and pour the batter into the prepared baking pans and bake for 35 minutes 
or until a toothpick, when inserted in the middle, comes out clean. Remove the 
cakes from the oven and cool them in the pans for 30 minutes. With a knife, 
loosen the edges of each of the cakes from the pans and turn them out onto a 
cake rack to cool completely.

TO MAKE THE ICING: While the cakes are baking, prepare the icing. In a small 
saucepan combine the sugar, instant coffee and heavy cream. Bring this to a 
boil, and boil gently for 6 minutes. Remove from the heat and add the 
unsweetened chocolate. After the chocolate has melted, add the butter and 
vanilla and cool to room temperature.

TO PUT THE CAKE TOGETHER: Set one of the cakes top side up on a plate and cover 
with a bit of icing. Set the second layer upside down so the bottom is facing 
up and ice the top and sides. Pat the chopped nuts onto the sides of the cake 
and center some in the middle of the top layer. Refrigerate the remaining icing 
until firm. Transfer the icing to a piping bag fitted with a rosette tip and 
pipe rosettes around the edges. Store the cake in the refrigerator, but bring 
it back to room temperature before serving.
Rhonda G in Missouri
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