Recipe: Chocolate Fudge Cake with Chocolate Fudge Frosting or Whipped Cream Frosting

CHOCOLATE FUDGE CAKE

"A rich, brownielike cake, this is a favorite for children's birthday parties. The trick is keeping it away from the adults!"

Butter for the pan
10 ounces unsweetened chocolate
1 pound (4 sticks) unsalted butter
8 large eggs
3 1/4 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Fudge Frosting or Whipped Cream Frosting (recipes follow)*

Preheat the oven to 350 degrees F. Butter an 18-by-11-inch baking pan.

In a large metal bowl set on top of a pot of simmering water, melt the chocolate and butter together. Stir, remove from the heat and set aside.

Meanwhile, beat the eggs with the sugar until thick and pale yellow (don't worry if the sugar does not seem completely dissolved). Add the chocolate mixture to the egg mixture and stir until completely combined. Add the vanilla and stir. Add 1/4 of the flour and mix well. Add the rest of the flour in the same manner, in 3 additions, mixing well after each addition. Pour the batter into the prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a cake tester comes out with a just few crumbs clinging to it. Cool the cake in the pan.

When the cake is completely cool, frost with Chocolate Fudge Frosting.

To serve, cut into 2-inch squares.

WHIPPED CREAM FROSTING
If you prefer, you can frost the cake with 2 cups of heavy cream, whipped and flavored with 1 teaspoon of vanilla extract and 2 tablespoons of confectioners' sugar.

CHOCOLATE FUDGE FROSTING
(Makes 2 cups)

3/4 cup sugar
1 cup heavy (whipping) cream
5 ounces unsweetened chocolate
4 ounces (1 stick) unsalted butter
2 teaspoons vanilla extract

In a 2-quart saucepan over medium-high heat, stir together the sugar and cream and bring to a boil. Lower the heat and simmer for 6 minutes.

Add the chocolate, butter and vanilla and stir until the chocolate and butter have melted and the mixture is smooth. Chill for 1 hour or until cool to the touch.

Beat the mixture with an electric mixer until fluffy and then swirl it over the top of the cake.

Servings: 15
From: Washington Post Article, Wednesday, June 9, 1999
Adapted from source: Special Desserts by Ann Amernick