Hyde Park Fudge Cake

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2 hours Prep: 25 minutes Cook: 1 hours
1301 calories per serving view nutrition facts

Ingredients

5 1/3ounces chocolate unsweetened
2/3cup vegetable shortening
2 2/3large eggs
1 1/3cups water
3/4cup sour milk
1 1/3teaspoons vanilla extract
3cups flour, all-purpose
2 3/4cups sugar
1 1/3teaspoons baking soda
1 1/3teaspoons salt
Icing
3/4cup sugar
6tablespoons evaporated milk
3ounces chocolate unsweetened
1 1/2teaspoons butter

Directions

Grease a Bundt pan.

Dust with fine bread crumbs and chill.

Preheat oven to 350 degrees F.

Melt the chocolate with the shortening.

Combine eggs, water, milk, and vanilla.

Blend well. Mix flour, sugar, soda, and salt thoroughly.

Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well.

Pour into pan and bake until done, 50-65 minutes.

Cool in the pan 30 minutes.

Turn out on a cake rack and glaze with icing.

Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved.

Melt butter and chocolate together.

Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen.

Pour icing over the cake.

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