 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This really is from 1898. It was made at the Wellesly Tea Room in Boston, MA. There is so much chocolate flavor it could end your chocolate cravings over for a month! Ingredients:
cake |
4 squares unsweetened chocolate |
1/2 cup hot water |
1/2 cup sugar |
1 teaspoon vanilla |
1 3/4 cup sifted all-purpose flour or 2 cups sifted cake flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup butter |
11/4 cups sugar |
3 eggs |
3/4 cup milk |
frosting |
4 squares unsweetened chocolate |
2 tablespoons butter |
4 cups confectioners' sugar |
dash of salt |
1/2 cup milk |
1 teaspoon vanilla |
additional milk if the frosting thickens too much |
Directions:
1. Cake:
2. In a saucepan, heat chocolate with water over very low heat, stirring until smooth.
3. Add 1/2 cup sugar and cook and stir for 2 minutes more.
4. Cool to lukewarm (not until it looks warm...old and bad joke!)
5. Add vanilla.
6. In a bowl, sift flour, baking soda and salt.
7. Cream butter.
8. Gradually beat in the sugar; continue beating until fluffy.
9. Beat eggs in thoroughly, one at a time.
10. Add flour and milk, alternately, beating after each addition, until smooth.
11. Blend in the chocolate mixture.
12. Pour into 2 greased and floured 9-inch pans.
13. Bake at 350 degrees for 30-35 minutes, or until cake test works.
14. Cool 10 minutes; remove from pan and finish cooling on racks.
15. Fill and frost with fudge frosting.
16. Frosting:
17. In a saucepan, melt 4 squares of unsweetened chocolate a 2 tablespoons of butter over very low heat.
18. In a bowl, combine 4 cups unsifted confectioners' sugar, a dash of salt, 1/2 cup milk and 1 teaspoon vanilla.
19. Add chocolate mixture, blending well.
20. Let stand if necessary, until of spreading consistency, stirring occasionally.
21. Add more milk if the icing thickens too much for spreading.
22. Consult your local ER that you may be stopping by for a visit soon :) !
|
|