Recipe: Chocolate Cake with Fudge Frosting (cooked frosting, Gold Medal Flour, 1970's)

CHOCOLATE CAKE WITH FUDGE FROSTING


2 cups Gold Medal Flour*
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs
1 tsp. vanilla
4 oz. melted unsweetened chocolate (cooled)
Fudge Frosting (recipe follows)

Heat oven to 350 degrees F. Grease and flour oblong pan, 13x9x2-inches, or three 8-inch or two 9-inch round layer pans.

Measure all ingredients except Fudge Frosting into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into prepared pan(s).

Bake 13x9-inch oblong 40 to 45 minutes (8- or 9-inch layers 30 to 35 minutes) or until wooden pick inserted in center comes out clean. Cool.

Frost cooled cake with Fudge Frosting.

*If using self-rising flour, omit baking soda, salt and baking powder.

FUDGE FROSTING

1/2 cup shortening
2 cups sugar
3 oz. unsweetened chocolate
2/3 cup milk
1/2 tsp. salt
2 tsp. vanilla

Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring.

Place pan of frosting in bowl of ice and water. Beat frosting until smooth and of spreading consistency. Stir in vanilla.

Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970