Recipe: Angelique's Chocolate Fudge Cake

Angelique's Chocolate Fudge Cake
rec.food.cooking/virtualgoth (2002)

I've had this recipe for over twenty years. This recipe was given to me by a woman named "Angelique", thus it bears her name. It allegedly won a prize in the Martin County (Florida) Fair back in 1977. Ah, nostalgia...

3 squares unsweetened chocolate
2 1/4 cups sifted cake flour
2 teaspoons baking soda
1/2 cup butter
1/2 teaspoon salt
2 1/4 cups light brown sugar
3 eggs
1/2 teaspoon vanilla
1 cup sour cream
1 cup boiling water

Melt chocolate over low heat. Generously grease and lightly flour two nine-inch cake pans. Sift flour, baking soda, and salt together.

Cream butter in large bowl, add brown sugar and eggs. Beat until fluffy (about five minutes). Add vanilla and melted chocolate. Add dry ingredients alternately with sour cream, beating after each addition until smooth. Stir in boiling water. (Batter will be thin.)

Pour into pans and bake at 350F for about thirty minutes. (Test by poking the center with a toothpick; the cake is done when the toothpick comes out clean.)

Cool in pans on a rack for ten minutes, then turn out and cool completely.

Frost with Chocolate Fudge Frosting and keep refrigerated.

Chocolate Fudge Frosting

4 squares unsweetened chocolate
1/2 cup butter
1 lb 10X confectioner's sugar
1/2 cup milk
2 teaspoons vanilla

Combine chocolate and butter over low heat just until melted, then remove from heat. Combine sugar, vanilla, and milk in a medium-sized metal bowl. Stir until smooth. Add the chocolate mixture. Set bowl inside large bowl of ice water and stir with a wooden spoon until the frosting reaches the right consistency.