Feathery fudge cake with hungarian frosting

6 servings

Ingredients

Quantity Ingredient
3½ cup Cake flour, sifted
1¼ teaspoon Baking soda
½ teaspoon Salt
⅔ cup Butter or margarine, softened
1¾ cup Sugar
2 eaches Eggs, unbeaten
2½ each 1-oz squares unsweetened chocolate, melted and cooled
1¼ cup Ice water
1 teaspoon Vanilla
HUNGARIAN FROSTING:
3 ounces Unsweetened chocolate, melted
1½ cup Confectioners' sugar, sifted
2½ tablespoon Hot water
1 Egg
4 tablespoons Butter or margarine

Directions

Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below).

Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze.

Source: Florence P. Hanford's Television Kitchen Meals, 1964.

NOTE: This frosting calls for use of raw egg which may pose a health problem. Any other favorite frosting recipe could be substituted.

Shared by: June Hoffman, 9/93

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