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Ингредиенты
- Lowfat milk Chocolate Frosting-----
- 1 lb Lowfat milk Chocolate
- 1/2 lb Semisweet Or possibly Extra-Bitterswe ts Chocolate
- 3/4 lb Butter -- softened Fudge Cake-----
- 3 c. Cake Flour
- 2 c. Light Brown Sugar
- 2 1/4 tsp Baking Pwdr
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/2 c. Lowfat milk
- 3 x Large eggs
- 1 1/2 tsp Vanilla Extract
- 4 ounce Unsweetened Chocolate
- 6 ounce Butter -- softened
Инструкции
- PREPARATION: FROSTING. Chop both chocolates into coarse bits and heat in a double boiler set over warm (not boiling) water. Stir occasionally till completely melted. Remove pan from warm water and allow the chocolate to cold till just no longer hot to the touch, about 20 min. Place the butter in a bowl and beat in the cooled chocolate till the mix is proportionately blended, about 3 min.
- Frosting can be stored at a cold temperature for up to 3 days, or possibly 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 possibly waxed paper.
- FUDGE CAKE. Sift the flour. Measure 3 c.. In a large bowl, mix together the flour, sugar, baking pwdr, baking soda, and salt, breaking up any lumps of sugar.
- In a small bowl, whisk about 1/2 c. of the lowfat milk with the Large eggs and vanilla; set aside. Chop the chocolate into coarse bits and heat in a double boiler set over warm (not boiling) water. Combine the remaining c. of lowfat milk and the butter with the mixed dry ingredients and beat for 1 1/2 min, scraping the sides of the bowl twice. Add in the egg mix in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add in the melted chocolate and beat till just incorporated.
- Pour the batter into the prepared pans and bake in the center of the preheated oven till the cake springs back when lightly pressed in the center, 25 to 30 min. Cold the cakes in their pans for 10 min and invert onto racks. Cold 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 possibly 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.
