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Name: Chocolate Fudge Cake #04
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 6 oz Butter; 2 Egg yolks; 2 oz Plain chocolate; melted; 3 Eggs beaten; 2 oz Butter; 4 oz Plain chocolate; broken up; 6 oz Soft brown sugar; 1 ts Vanilla essence; 1 oz Cocoa powder; 5 oz Self-raising flour

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INGREDIENTS

CHOCOLATE FROSTING
6 oz Butter
2 Egg yolks
2 oz Plain chocolate; melted
3 Eggs ; beaten
2 oz Butter
4 oz Plain chocolate; broken up
6 oz Soft brown sugar
1 ts Vanilla essence
1 oz Cocoa powder
5 oz Self-raising flour

INSTRUCTIONS

From: sharon@comlab.oxford.ac.uk (Sharon Curtis) Date: Mon, 8 Nov 1993 18:02:36 GMT Sift together the flour and the cocoa. Cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of the flour mixture after each egg. Beat in the chocolate and vanilla essence, then fold in the remaining flour mixture. Pour into a greased and floured 20cm/8" round deep cake tin. Bake in a preheated moderate oven (180C/350F/GM4) for 1 to 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Cut the cake into two layers, then sandwich together with some of the frosting and use the rest to cover the top and sides. CHOCOLATE FROSTING Melt the chocolate gently with the butter. Remove from the heat and beat in the egg yolks and enough sugar to give a thick, smooth spreading consistency. Cool slightly before using. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Chocolate Fudge Cake #04

CHOCOLATE FROSTING
6 oz Butter
2 Egg yolks
2 oz Plain chocolate; melted
3 Eggs beaten
2 oz Butter
4 oz Plain chocolate; broken up
6 oz Soft brown sugar
1 ts Vanilla essence
1 oz Cocoa powder
5 oz Self-raising flour

From: sharon@comlab.oxford.ac.uk (Sharon Curtis)    Date: Mon, 8 Nov 1993 18:02:36 GMT  Sift together the flour and the cocoa. Cream the butter with the sugar  until light and fluffy. Beat in the eggs one at a time, adding a tablespoon  of the flour mixture after each egg. Beat in the chocolate and vanilla  essence, then fold in the remaining flour mixture.    Pour into a greased and floured 20cm/8" round deep cake tin. Bake in a  preheated moderate oven (180C/350F/GM4) for 1 to 1 1/4 hours or until a  skewer inserted into the centre of the cake comes out clean. Cool the cake  in the pan for 10 minutes, then turn it out onto a wire rack to cool  completely.    Cut the cake into two layers, then sandwich together with some of the  frosting and use the rest to cover the top and sides.    CHOCOLATE FROSTING Melt the chocolate gently with the butter. Remove from  the heat and beat in the egg yolks and enough sugar to give a thick, smooth  spreading consistency. Cool slightly before using.    REC.FOOD.RECIPES ARCHIVES    /CAKES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 12 Servings

Calories: 537
Calories from Fat: 388 (72%)

Amt Per Serving		% DV

	Total Fat 43.1g	57 %
	Saturated Fat 23.6g	118 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 3g
Cholesterol 625.4mg		192 %
Sodium 480mg		17 %
Potassium 167.7mg		4 %
Total Carbohydrate 25.7g		8 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 25.3g
Protein 13.1g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 537

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