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

Icing
3/4	cup	sugar
6	tablespoons	evaporated milk
3	ounces	chocolate unsweetened
1 1/2	teaspoons	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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