Fudge cake with milk chocolate frosting

 
                  FUDGE CAKE WITH MILK CHOCOLATE FROSTING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Milk Chocolate
                         Frosting-----
    1       lb           Milk Chocolate
      1/2   lb           Semisweet Or Extra-Bitterswe
            ts           Chocolate
      3/4   lb           Butter -- softened
                         Fudge Cake-----
    3       c            Cake Flour
    2       c            Light Brown Sugar
    2 1/4   ts           Baking Powder
      3/4   ts           Baking Soda
      3/4   ts           Salt
    1 1/2   c            Milk
    3                    Eggs
    1 1/2   ts           Vanilla Extract
    4       oz           Unsweetened Chocolate
    6       oz           Butter -- softened
 
   PREPARATION:  FROSTING.  Chop both chocolates into
   coarse bits and melt in a double boiler set over hot
   (not boiling) water.  Stir occasionally until
   completely melted.  Remove pan from hot water and
   allow the chocolate to cool until just no longer warm
   to the touch, about 20 minutes.  Place the butter in a
   bowl and beat in the cooled chocolate until the
   mixture is evenly blended, about 3 minutes.
   
   Frosting can be stored at a cool temperature for up to
   3 days, or several months in the freezer.
   
   Heat the oven to 350F.  Butter two 9-inch round cake
   pans and line them with buttered and floured parchment
   paper or waxed paper.
   
   FUDGE CAKE.  Sift the flour.  Measure 3 cups.  In a
   large bowl, mix together the flour, sugar, baking
   powder, baking soda, and salt, breaking up any lumps
   of sugar.
   
   In a small bowl, whisk about 1/2 cup of the milk with
   the eggs and vanilla; set aside.  Chop the chocolate
   into coarse bits and melt in a double boiler set over
   hot (not boiling) water.  Combine the remaining cup of
   milk and the butter with the mixed dry ingredients and
   beat for 1 1/2 minutes, scraping the sides of the bowl
   twice.  Add the egg mixture in 3 parts, scraping the
   sides of the bowl and beating for 20 seconds after
   each addition.  Add the melted chocolate and beat
   until just incorporated.
   
   Pour the batter into the prepared pans and bake in the
   center of the preheated oven until the cake springs
   back when lightly pressed in the center, 25 to 30
   minutes.  Cool the cakes in their pans for 10 minutes
   and invert onto racks.  Cool completely before
   frosting.
   
   Frost the top surface of one layer of cake and top
   with the second layer.  Spread the remaining frosting
   on the top and sides of the cake.  Make a decorative
   pattern zigzag in the frosting by pulling a serrated
   knife across the surface in a back-and-forth motion.
   Use a small spatula or spoon handle to pull out spikes
   of frosting all around the sides.
   
   Cake can be completed a day ahead and refrigerated.
   
   SERVING:  Return to room temperature if refrigerated.
   Cut into wedges and serve.
   
   Makes one 9-inch cake.
   
   Recipe By     : kdeck@epaus.  island.  net (Karen Deck)
  
 
 
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