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Fudge Cake
From Around-the-world cook book, 1913
Serves 11
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 83. The excerpt below is the record exactly as published.
FUDGE CAKE Butter, 1 cup, Sugar, 1 cup, Milk, 1 cup, Flour, 3 cups, Pecan nuts, % cup, Grated chocolate, Vi ^^ip, Eggs, 2, Baking-powder, 1 teaspoon. Cream the butter with the sugar, add the milk, and choco- late, eggs, sifted flour, and baking-powder, and last of all the nuts, broken and dredged with flour. Bake in layers, and put together with the fudge filling here given. Cover all with boiled icing. Filling for Fudge Cake Sugar, 2 cups, Chocolate, 14 cup. Milk, % cup, Butter, 1 tablespoon. Vanilla, 1 teaspoon
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