Fudge Cake
From The Chapel Hill cook book, 1935
Recipe by Mrs. C. A. Mebane.
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 37. The excerpt below is the record exactly as published.
FUDGE CAKE 4 eggs 2 cups white sugar 2 cups flour XA lb. butter % lb. chocolate (V2 cake) 2 cups nuts (% lb.) 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.