Description
This recipe dates to the early 1960’s when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.
Ingredients
- 4 (1 ounce) squares unsweetened chocolate
- ½ cup hot water
- ½ cup white sugar
- ½ cup butter
- 1 ¼ cups white sugar
- 3 eggs
- ⅔ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour
- baking soda and salt together 3 times and set aside.
- In a small saucepan
- heat water
- chocolate and 1/2 cup sugar
- stirring constantly
- for 2 minutes. Remove from heat and cool to lukewarm.
- Cream butter and sugar until light and fluffy. Add 3 eggs
- one at a time
- beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
- Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes
- or until a toothpick inserted into the cake comes out clean.
Servings: 24