Tuesday, October 31, 2006

Ghirardelli Fudge Cake

I don't know about you, but I am seriously addicted to chocolate anything! And, for a couple of months now, I have been deprived of the special pleasure of a lovely slice of chocolate cake with chocolate icing. Trolling the web for a little vicarious satisfaction, I discovered this recipe, originally printed on the Ghirardelli Unsweetened Cocoa tin. If only I were able to get around better in the kitchen, I would put this little gem on my "to do" list immediately!

Ghirardelli Fudge Cake

2 c unsifted flour
1 3/4 c sugar
3/4 c Ghirardelli unsweetened cocoa
1 t baking powder
1 t baking soda
1/2 t salt
1 c butter or margarine (very soft)
3/4 c milk
1/2 c water
2 eggs
2 t vanilla

Preheat oven to 350. Grease and lightly flour two 9 by 1 1/2 inch round cake pans. Measure flour, sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix on low for one minute. Add butter, milk, water, eggs, and vanilla to mixture. Mix on medium for one minute; scrape down bowl. Beat on high for 3 minutes. Pour into prepared cake pans. Bake 30-35 minutes. Cool in pans for 5 minutes. Remove from pans and cool on racks. Frost with Ghirardelli butter cream frosting.

Ghirardelli Butter Cream Frosting

1/2 c Ghirardelli unsweetened cocoa
1/3 c boiling water
3 c powdered sugar
2 egg yolks
1 t vanilla
1/2 c butter (very soft)

In bowl, dissolve cocoa with boiling water. Beat sugar into cocoa mixture. Add yolks and vanilla, beat until fluffy. Place bowl in another bowl of ice and water. Add butter in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set frosting.

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