Chocolate Fudge Cake
From The Williamston cook book, 1950
Frosting: 1 lb. 4X sugar, enough cream to moisten, 4 tbsps. cocoa.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 15. The excerpt below is the record exactly as published.
CHOCOLATE FUDGE CAKE 2 cups granulated sugar ly cup butter 2 egg yolks 2 tsps. vanilla 4 sqs. chocolate, melted 14% cups milk 2 cups flour 2 tsps. baking powder
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