Fudge Cake With Milk Chocolate Frosting

* Exported from MasterCook *

FUDGE CAKE WITH MILK CHOCOLATE FROSTING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Milk Chocolate
Frosting-----
1 lb Milk Chocolate
1/2 lb Semisweet Or Extra-Bitterswe
ts Chocolate
3/4 lb Butter -- softened
Fudge Cake-----
3 c Cake Flour
2 c Light Brown Sugar
2 1/4 ts Baking Powder
3/4 ts Baking Soda
3/4 ts Salt
1 1/2 c Milk
3 Eggs
1 1/2 ts Vanilla Extract
4 oz Unsweetened Chocolate
6 oz Butter -- softened

PREPARATION: FROSTING. Chop both chocolates into
coarse bits and melt in a double boiler set over hot
(not boiling) water. Stir occasionally until
completely melted. Remove pan from hot water and
allow the chocolate to cool until just no longer warm
to the touch, about 20 minutes. Place the butter in a
bowl and beat in the cooled chocolate until the
mixture is evenly blended, about 3 minutes.

Frosting can be stored at a cool temperature for up to
3 days, or several months in the freezer.

Heat the oven to 350F. Butter two 9-inch round cake
pans and line them with buttered and floured parchment
paper or waxed paper.

FUDGE CAKE. Sift the flour. Measure 3 cups. In a
large bowl, mix together the flour, sugar, baking
powder, baking soda, and salt, breaking up any lumps
of sugar.

In a small bowl, whisk about 1/2 cup of the milk with
the eggs and vanilla; set aside. Chop the chocolate
into coarse bits and melt in a double boiler set over
hot (not boiling) water. Combine the remaining cup of
milk and the butter with the mixed dry ingredients and
beat for 1 1/2 minutes, scraping the sides of the bowl
twice. Add the egg mixture in 3 parts, scraping the
sides of the bowl and beating for 20 seconds after
each addition. Add the melted chocolate and beat
until just incorporated.

Pour the batter into the prepared pans and bake in the
center of the preheated oven until the cake springs
back when lightly pressed in the center, 25 to 30
minutes. Cool the cakes in their pans for 10 minutes
and invert onto racks. Cool completely before
frosting.

Frost the top surface of one layer of cake and top
with the second layer. Spread the remaining frosting
on the top and sides of the cake. Make a decorative
pattern zigzag in the frosting by pulling a serrated
knife across the surface in a back-and-forth motion.
Use a small spatula or spoon handle to pull out spikes
of frosting all around the sides.

Cake can be completed a day ahead and refrigerated.

SERVING: Return to room temperature if refrigerated.
Cut into wedges and serve.

Makes one 9-inch cake.

Recipe By : kdeck@epaus. island. net (Karen Deck)



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