Hyde Park Fudge Cake
Yield
1 cakePrep
25 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ⅓ | ounces |
unsweetened chocolate
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 2 ⅔ | large |
eggs
|
|
| 1 ⅓ | cups |
water
|
|
| ¾ | cup |
sour milk
|
|
| 1 ⅓ | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 ¾ | cups |
sugar
|
|
| 1 ⅓ | teaspoons |
baking soda
|
|
| 1 ⅓ | teaspoons |
salt
|
|
| Icing | |||
| ¾ | cup |
sugar
|
|
| 6 | tablespoons |
evaporated milk
|
|
| 3 | ounces |
unsweetened chocolate
|
|
| 1 ½ | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 154.1 | ml/g |
unsweetened chocolate
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 2.7 | large |
eggs
|
|
| 315 | ml |
water
|
|
| 177 | ml |
sour milk
|
|
| 6.7 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 651 | ml |
sugar
|
|
| 6.7 | ml |
baking soda
|
|
| 6.7 | ml |
salt
|
|
| Icing | |||
| 177 | ml |
sugar
|
|
| 9E+1 | ml |
evaporated milk
|
|
| 86.7 | ml/g |
unsweetened chocolate
|
|
| 7.5 | 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.
