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Hyde Park Fudge Cake

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Submitted by jewels1966

YIELD

1 cake

PREP

25 min

COOK

1 hrs

READY

2 hrs

Ingredients

5 ⅓ 154.1
OUNCES ML/G UNSWEETENED CHOCOLATE
158
2 ⅔ 2.7
LARGE LARGE EGGS
1 ⅓ 315
CUPS ML WATER
¾ 177
CUP ML SOUR MILK
1 ⅓ 6.7
TEASPOONS ML VANILLA EXTRACT
3 7.1E+2
2 ¾ 651
CUPS ML SUGAR
1 ⅓ 6.7
TEASPOONS ML BAKING SODA
1 ⅓ 6.7
TEASPOONS ML SALT
Icing
¾ 177
CUP ML SUGAR
6 9E+1
TABLESPOONS ML EVAPORATED MILK
3 86.7
OUNCES ML/G UNSWEETENED CHOCOLATE
1 ½ 7.5
TEASPOONS ML BUTTER

Directions

Grease a Bundt pan.

Dust with fine bread crumbs and chill.

Preheat oven to 350℉ (180℃).

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 to 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 teaspoon hot water to the icing to enhance the sheen. Pour icing over the cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 489g (17.2 oz)
Amount per Serving
Calories 1301 18% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 1081mg 45%
Total Carbohydrate 87g 87%
Dietary Fiber 8g 32%
Sugars g
Protein 42g
Vitamin A 7% Vitamin C 1%
Calcium 18% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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