AUNT JENNY’S 8-INCH FUDGECAKE
By Gloria Pitzer
As seen in… The Original 200 Plus Secret Recipes (Secret Recipes, St. Clair, MI; June 1997, p. 4)
CAKE INGREDIENTS:
1 cup sugar
1 cup flour
½ cup water
½ cup Spry [or Crisco] (or 1 stick margarine)
2 TB dry, unsweetened cocoa
3 TB buttermilk (or sour cream)
1 egg
Dash of salt
½ tsp baking soda
½ tsp vanilla
CAKE INSTRUCTIONS:
Combine sugar and flour and set aside. In small pan, bring to boil water, Spry, and cocoa; stirring until thick and smooth and comes just to a boil. Remove from heat at once.
Pour hot mixture over sugar/flour mix in 1½-qt mixing bowl. Beat well on medium speed, adding in buttermilk, egg, salt, baking soda, and vanilla. Beat until smooth (about 2 minutes).
Pour [batter] into a greased and floured, 8-inch-square, baking pan. Bake at 375°F for 20 minutes or until toothpick inserted into center comes out clean.
MEANWHILE, while cake is baking, prepare frosting (below) to be applied to [hot] cake right out of the oven.
FROSTING INGREDIENTS:
4 TB Spry [or Crisco] or butter
2 TB dry, unsweetened cocoa
3 TB brown sugar
Dash of salt
4 TB milk
2 cups powdered sugar
FROSTING INSTRUCTIONS:
In saucepan, combine first five ingredients [as listed], stirring while you bring it to a boil. Stir and boil gently 2 minutes.
Remove from heat and beat in powdered sugar on high speed. Keep icing warm until cake comes out of oven. Immediately pour warm frosting over hot cake. Cool and cut into squares for 8.
Also see…
