Fudge Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 82. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups water
- 1/2 cup shortening
- 1 teaspoon vanilla
- 2 eggs
- 3 squares (3 ounces) unsweetened chocolate, melted and cooled
Instructions
- In a bowl combine flour, sugar, baking powder, baking soda, and salt. Add water, shortening, and vanilla. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and melted chocolate; beat 2 minutes more.
- Pour batter into 2 greased and floured 8x1 1/2- or 9x1 1/2-inch round baking pans. Bake in a 350° oven for 30 to 35 minutes or till a toothpick inserted near the centers comes out clean.
- Cool on wire racks for 10 minutes. Remove cakes from the pans. Cool thoroughly on wire racks.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chocolate cake - be Ehud Kenan.jpg" by Ehud Kenan from Israel; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Chocolate_cake_-_be_Ehud_Kenan.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.