DailyInbox.com: The Recipe File -- Classic Chocolate Fudge Cake

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Chicken Soup for the Soul Heloise's Hints Reader's Digest Bits & Pieces Family Minute Bible Verses Daily Reflections Proverbs Plus The Recipe File Site of the Day Messages from the Masters Quotes from the Masters   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Friends | Modify | Subscribe | Unsubscribe | Privacy | Advertise | Webmaster   Free trial issue of Southern Lady magazine You'll find inspirational and creative ideas, along with tips and techniques for celebrating special occasions and holidays. You'll also see creative table settings, home accessories, and delicious recipes for Southern food presented the Southern way. Click here to receive your free trial issue of Southern Lady magazine. Desserts: Classic Chocolate Fudge Cake from From Portland's Palate... A Collection of Recipes from the City of Roses INGREDIENTS FOR CAKE: 3 squares baking chocolate, unsweetened 1/2 cup butter (1 cube), room temperature 2-1/4 cups brown sugar, firmly packed 3 eggs 2 teaspoons vanilla extract 2-1/4 cups cake flour, sifted 2 teaspoons baking soda 1/2 teaspoon salt 1 cup sour cream 1 cup boiling water INGREDIENTS FOR CHOCOLATE FUDGE FROSTING: 4 squares unsweetened baking chocolate 1/2 cup butter (1 cube) 1 pound powdered sugar 1/2 cup milk 2 teaspoons vanilla TO PREPARE CAKE: Preheat oven to 350 degrees. In a metal bowl over hot (but not boiling) water, slowly melt chocolate, stirring gently.  Cool. Grease two 9-inch round layer cake pans and line with waxed paper. In a large mixing bowl, cream butter; add sugar and eggs.  Beat at high speed for five minutes until light and fluffy.  Be sure to scrape bottom and sides of pan to mix thoroughly.  Beat in vanilla and cooled chocolate. Sift together flour, baking soda and salt.  Mix into creamed mixture alternating with sour cream, beginning and ending with dry ingredients.  When thoroughly blended, stir in boiling water.  Batter will be thin. Pour immediately into prepared pans.  Bake for 30 to 35 minutes or until cake tests done.  Cool in pans 15 minutes.  Finish cooling on wire racks. TO PREPARE FROSTING: In a small saucepan over low heat, combine chocolate and butter.  Slowly melt, stirring gently.  In a medium bowl, combine sugar, milk, and vanilla and beat until smooth.  Add chocolate/butter mixture.  Set pan in bowl of ice.  Beat until thick.  Spread one layer, top with second cake layer and spread frosting evenly over entire cake. YIELD: 8 SERVINGS Copyright 1992 The Junior League of Portland, Oregon, Inc.  All rights reserved. To purchase copies of From Portland's Palate, call the Junior League of Portland, Oregon at (503) 297-6364. The Junior League of Portland, Oregon, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of From Portland's Palate, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]