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| Name: | Chocolate Fudge Cake | Contributor: | Ellen Carrico |
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| Description: | Chocolate Fudge Cake / Regular or Tiny Cupcakes | Posted: | 2004-11-07 |
| Key words: | chocolate cake | Category: | Desserts |
| ID: | 535 | Updated: | 2014-11-08 11:00:56 |
| Ingredients: | 2 c milk
4 oz baking chocolate, any brand 2 oz butter (1/2 stick) 2 c white sugar 2 large eggs 2 c flour 2 tsp baking soda 1/2 tsp salt 1 tsp vanilla |
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| Preparation: | Preheat oven to 350 degrees
Baking time: Layers - Approximately 25 minutes, but start checking after 19. Cupcakes - Depends entirely on size. The tiny ones take 9 minutes. Prep Cupcakes: Place liners in cupcake pans. This batter is suitable for any size cupcakes from jumbo to tiny (1 Tbs batter/cupcake). 9" round cake pans: ----------------- Grease the pans generously with shortening. Cut two rounds of parchment paper to fit the bottom of the pans, and place in greased pans. Put about 2 Tbsp of flour in each pan and tap around until the sides of the pan are floured. Tap the excess flour out into the sink. Mix the Ingredients: -------------------- Add milk, butter, and chocolate in saucepan or microwavable container (4 cup measure works well for microwave). Heat until all ingredients are melted together. This takes 4-6 minutes in a microwave. If heating on top of stove, stir constantly until all ingredients are well combined. For microwave, stir after 3 minutes, and again when completely melted. When the chocolate and butter have melted, add the sugar to the hot ingredients, and mix thoroughly. Put the milk mixture in the refrigerator to cool while you finish preparation. 1. Sift the dry ingredients together into a bowl large enough to contain both wet and dry mixes. 2. Crack the eggs in a small bowl. If you are 'cesca, remove the snotty white bits from the egg yolks. Beat the eggs well. 3. Take the milk mixture out of the fridge. Add the eggs and vanilla, and mix thoroughly. Add the wet ingredients to the dry ingredients. Mix well with a wire whisk or mixer. The batter will be about the consistency of pancake batter. It will not be very thick. Cake layers: Pour into the pans and bake. Test after 20 minutes. When a pick inserted in the middle comes out clean, they are done, usually 25 to 28 minutes. Wait 10 minutes before turning layers onto cooling racks. Cupcakes: Fill cupcake liners 1/2 full. Timing depends on size. Large cupcakes take about 15-20 minutes. Check after 15 minutes. |
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| Notes: | This is a dense cake. It will rise, but does not become high and fluffy. It stays very moist, is not crumbly, and works well for decorating. It will hold up to fondant or a cream cheese type frosting.
From My Mom (circa 1941) Two 9" layers (I added half again to make the 10" layers) |
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