Joanie Elbourn, Gardner, Massachusetts, sends in a Chocolate Fudge Cake Recipe that calls for three eggs. Oh, and don’t worry if you don’t have Hershey’s cocoa; use whatever you have on hand.
MORE FROM RECIPE BOX:
Recipe Box: Home Canning Resources, Plum Preserves Recipe and More
Chocolate Fudge Cake Recipe
3/4 cup softened butter
1 2/3 cups sugar
1 1/2 teaspoons vanilla extract
3 eggs
2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups milk
Heat oven to 350°F. Grease 2 8- or 9-inch round cake pans; set aside.
In mixing bowl, cream together butter and sugar. Add vanilla and eggs. Beat 5 minutes with electric mixer.
Combine flour, cocoa, baking soda, baking powder and salt. Add to batter alternatively with milk.
Pour mixture into prepared pans and bake for 35 to 40 minutes.
Remove from oven, allow to cool for about 10 minutes. Turn cakes out onto wire racks to cool completely. Frost, using Chocolate Fudge Frosting, recipe follows.
Chocolate Fudge Frosting Recipe
3/4 cup butter
1 cup cocoa
4 cups confectioner’s sugar
1/2 cup hot milk
2 teaspoons vanilla extract
In saucepan, over low, heat, melt butter. Add cocoa and stir until smooth and thickened. Remove from heat and set aside to cool slightly.
In mixing bowl, mix together sugar and milk until smooth. Add chocolate mixture and vanilla to sugar mixture, and beat with mixer until smooth. It takes about 5 to 10 minutes to thicken.
