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Recipe: Double Fudge Chocolate Cake with Incredible Chocolate Icing (1980's)

Desserts - Cakes
DOUBLE FUDGE CHOCOLATE CAKE

"This cake is a chocolate lover's delight. For the times you really don't care about fat and stuff in your diet. I've never had it fail and even won a prize with it at our county fair. It came from the Expo 86 cookbook." - JillE4520

2 eggs
1 cup sugar
2 Tbsp butter, softened
1 cup oil
1/2 cup unsweetened cocoa powder, packed
1/2 cup buttermilk
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup boiling water
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Butter and flour 2 (8- or 9-inch) cake pans.

In a large bowl, add eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla one at a time, in order, beating after each addition.

In separate bowl, mix together flour, baking soda and baking powder. Fold in 1 cup boiling water. Add to the butter mixture.

Mix in chocolate chips. Place mixture in prepared cake pans.

Bake for 25 minutes. Cool on rack.

Don't overbake! When the cake comes out the layers are not high and you can see where the oil separated - don't worry, it's ok. Cool on rack.

Ice cooled cake with Incredible Chocolate Icing.

INCREDIBLE CHOCOLATE ICING

2 cups powdered sugar
1 1/3 cup unsweetened cocoa powder
1 cup butter, softened
2 tsp vanilla
1/4 cup milk*
1/3 cup hot coffee (if you're not a coffee drinker you can use instant.)

Place powdered sugar, cocoa powder and butter in blender or food processor; blend for a few seconds. Add coffee, milk and vanilla; blend until smooth.

*For a thinner icing use additional milk, I never do.

From: JillE4520
Source: The Official Cookbook of EXPO 86 by Susan Mendelson
MsgID: 0111202
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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