Fudge Cake

Ingredients

• 4 squares unsweetened chocolate
• 2 teaspoons vanilla
• 4 eggs
• 1% cups sifted Swans Down cake flour
• 1 level tsp. baking powder
• 22 cup butter
• 2 cups sugar
• 1 cup finely chopped walnuts

Method

1. 1

   Melt chocolate over hot water, add butter and blend thoroughly.

2. 2

   Beat eggs well and add sugar gradually, and combine with chocolate and butter mixture.

3. 3

   Add flour and baking powder, then nuts and vanilla.

4. 4

   Pour into well greased flat biscuit pan.

5. 5

   Cook between 25 and 30 min. at 350° F.

6. 6

   Cut into squares while still warm.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.

. squares unsweetened chocolate 4% cup hot water 1 teaspoon vanilla 13%, cups Swans Down cake flour 14 teaspoon salt 1 teaspoon soda 3 stiffly beaten egg whites Beat egg yolks and cream; gradually add sugar and beat until thick. Dissolve chocolate in hot water; cool; add to first mixture with vanilla. Add flour, sifted three times with salt and soda; fold in egg whites. Bake in greased pan in moderate oven 350° F. 50 min. BETTER HOMES AND GARDENS Cook Book. Black Chocolate Cake 1%4 cup butter (1 stick) 2 cups sugar 2 eggs 4 squares chocolate 2 teaspoons vanilla Cream butter and sugar, add eggs, then flour and milk. add melted chocolate and vanilla. 38 nine inch pans. 3 cups sifted flour (Swans Down) 1%4 teaspoon salt 2 level teaspoons soda 2 cups sour milk Mix well and Bake 30 minutes in moderate oven in Mrs. EpwArRpD WARREN. 94 THE WILSON Cook Book Hot Milk Cake 1 cup flour (Swans Down) Y% teaspoon salt 1% cups boiling milk 1% teaspoon soda 1 egg 2 tablespoons melted butter Add milk to flour gradually, add beaten egg yolks, melted butter, salt and soda dissolved in a little milk. Fold in egg whites. Mrs. Moses Dew. Pound Cake 1% cups butter 8 large eggs 24%, cups sifted fine sugar 2 tablespoons brandy 3°34 cups sifted cake flour (Swans 2 teaspoons vanilla Down) Nutmeg 1 level teaspoon baking powder Cream butter, adding sugar gradually until mixture is very light. Add unbeaten eggs one at a time, beating well after each addition. Fold in flour gradually and add flavoring last. Put into a large tube pan that has been lined with waxed paper and bake in a very slow oven. When oven has a temperature control, begin at 275° F. After 45 minutes raise to 300° F. and finish at 325° F. CATHARINE M. THOMAS. Sponge Cake 3 eggs 1% teaspoon salt 3 tablespoons hot water 1 cup sugar 1 teaspoon lemon extract 1 cup flour (Swans Down) 1 teaspoon Royal baking powder | Sift flour, baking powder and salt together. Separate eggs. Beat whites stiff and gradually beat in one-half sugar. Add water and extract to egg yolks, beat till very light and gradually beat in remaining sugar. Sift in flour, mix gently, add beaten whites. Fold for a very light cake and beat together for a finer grained cake. Bake at 325 degrees. Mrs. S. F. CLARK. Tipsy Cake While cakes are hot pour 24 cup wine (scuppernong or sherry) over them. Blanch % lb. almonds and stick about in cakes. Place cold cakes in large bowl and pour over the cakes cool custard. Let stand several hours and serve with whipped cream seasoned with wine or brandy. Mrs. JOHN HACKNEY. Custard for Cake 1 quart milk 1 cup sugar 4 to 6 eggs Vanilla Scald milk and pour over eggs beaten with sugar. If 6 eggs are used no flour is needed but if 4 eggs used, add 1 tablespoon flour to sugar. Return to double boiler and cook custard until somewhat thickened. Flavor with vanilla. | THE WILSON Cook Book 95 Pecan Muffins (Cake) " 2 eggs Pinch salt ¥ teaspoon vanilla 1 cup nuts 1 cup brown sugar ¥ cup plain flour (Swans Down) Beat eggs and brown sugar together well. Add salt, vanilla and flour. Beat all well, stir in nuts broken in large pieces. Bake Slowly in well greased, floured pans. Should make 24. Mrs. W. W. GRAVES. Cork Cake 3 cups sugar 1 cup butter 1 cup milk 6 eges 5 cups sifted flour (Swans 2 teaspoons baking powder Down) 1 teaspoon vanilla Mix and bake in usual manner. Makes 38 large layers. Use any filling desired. Mrs. EpwarRgpD WARREN. Klondike Cake 3 level teaspoons cream tartar 1% cup water 1 cup flour (Swans Down) 11 egg whites (1% cups) 1% cups sugar 9 ege yolks Sift flour and cream tartar together four times. Cook sugar and water over slow fire. Beat egg whites until very dry and ragged (about 12 minutes). Test boiling syrup. It is done when forms a hard ball in cold water. When done pour syrup slowly over beaten whites beating all the time. Beat together till stiff enough to turn bowl upside down without mixture moving. Add flavoring. Fold in flour... Beat yolks (9) very light and fold in. Put in ungreased steeple pan, place in cold oven with gas turned very low. After cake has been in oven 15 minutes thermome- ter should register 200 degrees; 30 minutes, 230 degrees; 45 minutes, 260 degrees; 1 hour, 300 degrees; 11% hrs., 320 degrees. Cake is now done. Remove from oven, turn upside down on table and never take out of pan until perfectly cold. With heat described you can not see cake rise for 30 or 40 minutes. For angel food cake use this same recipe but leave out all egg yolks. Mrs. GRACE Ossporn, Bay City, Mich. Layer Cake 6 eggs 2 heaping teaspoons Royal bak- 1% |b. butter ing powder 2 cups sugar 3 cups flour (Swans Down) 1 cup milk 1 teaspoon vanilla Sift together baking powder and flour. Cream butter, then cream to- gether thoroughly butter and sugar with pinch of salt. Beat in eggs one at a time, then sift in a little flour and alternate milk and flour until both are used. Add vanilla. Bake in three layers. Mrs. N. M. SCHAUM. 96 THE WILSON CooK Book Yellow Cake 1 cup butter and snowdrift 4 eges (mixed ) 1 cup milk 2 cups sugar 1 teaspoon vanilla 3 cups flour (Swans Down) Pinch of salt 3 teaspoons Royal baking powder Cream butter and sugar, separate eggs and add yolks to this. Add milk and flour alternately then vanilla and salt, lastly add beaten whites and baking powder. Bake in moderate oven, increasing heat as you bake. Makes three layers. Mrs. STANLEY BOYKIN. Fudge Cake 4 squares unsweetened 2 teaspoons vanilla chocolate 4 eggs 22 cup butter 1% cups sifted Swans Down 2 cups sugar cake flour 1 cup finely chopped walnuts 1 level tsp. baking powder

Cook this with the app: pantry check, scaling, and the assistant.