FUDGE BAR CAKE
9. Fudge Bar Cake
It’s a favorite with every man—this rich, chocolate-y cake so easy to make by Spry’s new method.
| Dry Ingredients | |
|---|---|
| 2 | ounces chocolate, cut in pieces |
| 1 | cup sifted cake flour[9] |
| 1 | cup sugar |
| 1 | teaspoon salt |
| 1/2 | teaspoon soda |
| 1/4 | cup Spry |
| Liquid Ingredients | |
| 1/2 | cup boiling water |
| 1/4 | cup sweet milk plus |
| 1/2 | tablespoon vinegar or 1/4 cup sour milk |
| 1/2 | teaspoon vanilla |
| 1 | egg, unbeaten |
PUT cut-up chocolate in mixing bowl. POUR boiling water gradually over chocolate and stir until melted.... Cool.... SIFT flour, sugar, salt, and soda into mixing bowl containing chocolate mixture.... DROP in Spry.... BEAT 200 strokes.... SCRAPE bowl and spoon often throughout entire mixing.... ADD milk, vanilla, and egg.... BEAT 100 strokes.... BAKE in Spry-coated 8 × 8 × 2-inch pan in moderate oven (350° F.) 35-45 minutes. SPREAD top of cake with Minute Fudge Frosting into which 1/4 cup nuts have been stirred just before spreading. For a larger cake like the one pictured, double the recipe, but use 2-1/2 cups cake flour. If all-purpose flour is used, use 2-1/4 cups, add milk and vanilla after dropping in Spry, and beat 200 strokes. Add eggs and beat 200 strokes.