Four Nights A Week

I may have made mention that my family’s favorite flavor is chocolate. This recipe card, in my Mother’s handwriting, is for Mother’s Best Fudge Cake. It was the chocolate cake recipe used for family celebrations.

The recipe may have come from my Grandmother, who herself was a phenomenal cook and baker, or it may have been a recipe collected by my Mom. No matter the source, it is undeniably delicious and chocolate-y. The original recipe produces two 9-inch rounds; I halved it to make 2 smaller mini layers.

Mother’s Best Fudge Cake

Ingredients-Chocolate Mix

• 3 1-oz. squares unsweetened chocolate, melted
• 1/2 cup milk
• 1 well-beaten egg
• 2/3 cup sugar

Ingredients-Cake

• 1/2 cup shortening (I used butter)
• 1 cup sugar
• 1 tsp vanilla
• 2 eggs
• 2 cups sifted cake flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2/3 cup milk

Method

1. Combine melted unsweetened chocolate, milk, well-beaten egg and 2/3 c sugar over low heat until thickened, stirring constantly.
2. Remove from heat and set aside.
3. Cream 1/2 cup shortening until softened.
4. Add gradually: 1 cup sugar. Cream until light and fluffy.
5. Add 1 tsp vanilla and the 2 eggs (1 egg at a time). Beat until light
6. Sift together: sifted cake flour, baking soda and salt. Sift this mixture 3 times.
7. Add to the creamed butter and eggs: flour mixture alternately with 2/3 cup milk. Blend in the chocolate mixutre.
8. Bake in 2 lined 9-inch round pans at 350 F for 25-30 minutes.
9. Frost with chocolate frosting .