GOURMET FUDGE CAKE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 66).
DUE TO THE DIRECTION of dialogue from the unfriendly quarters of those who lean toward the gourmet cuisine, I’ve found some changes of thinking, reflected in their critiques. We are suddenly faced with the willful annihilation of long-held beliefs, which, to me, border on the sacred. Word is that the color of the wine no longer has to be compatible to that of the food it accompanies. Now, tell me – what kind of wine does one serve with Fudge Cake and a Big Mac?
INGREDIENTS:
1 cup buttermilk
½ cup oil
3 eggs
2 boxes (3¾-oz each) [Cook & Serve] chocolate pudding (NOT instant)
2 cups Bisquick
1 recipe Fudge Icing
INSTRUCTIONS:
Beat all ingredients well, as listed, on high speed of electric mixer about 2 minutes. Scrape down sides of bowl often. Spread [batter] evenly over bottom of a greased and floured 9-in-sq baking pan. Bake at 350°F for about 30 minutes or until toothpick inserted through center comes out clean. Cool in pan on wire rack for 30 minutes. Apply Fudge Icing to slightly warm cake. Refrigerate cake for about 1 hour, before cutting it into nine 3-inch squares. Freezes well.
See also…
