Recipe: Velvety Fudge Cake with Creamy Chocolate Frosting (1950's)

VELVETY FUDGE CAKE

"Perfectly delicious - tender, chocolatey cake layers upped with a luscious cream cheese frosting."

1 (6 ounce) package semi-sweet chocolate pieces
1/3 cup butter or margarine, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups cake flour
3/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
Creamy Chocolate Frosting (recipe follows)

Preheat oven to 350 degrees F. Paper-line 2 (8x1-inch) round baking pans.

Melt chocolate pieces over hot water.

Thoroughly cream butter, sugar, and vanilla. Stir in melted chocolate. Add eggs, one at a time, beating well after each addition.

Add sifted dry ingredients alternately with buttermilk. Mix thoroughly after each addition. Place in prepared pans.

Bake in moderate oven (350 degrees F) 30 minutes. Remove from pans and place on rack to cool.

Frost with cooled cake with Creamy Chocolate Frosting

CREAMY CHOCOLATE FROSTING

1 (3 ounce) package cream cheese, softened
1 tablespoon milk
2 1/2 cups sifted confectioners' sugar
1 (1 ounce) square unsweetened chocolate, melted
1 teaspoon vanilla
Dash of salt

Mix cream cheese and milk together. Beat in confectioners' sugar gradually. Blend in chocolate, vanilla, and salt.

Makes 1 (2-layer, 9-inch) cake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage calendar recipe clipping, 1954