FEATHERY FUDGE CAKE WITH HUNGARIAN FROSTING

• 3 1 /2 c Cake flour, sifted
• 1 1 /4 ts Baking soda
• 1 /2 ts Salt
• 2 /3 c Butter or margarine,
• -softened
• 1 3 /4 c Sugar
• 2 ea Eggs, unbeaten
• 2 1 /2 ea 1 -oz squares unsweetened
• -chocolate, melted and
• -cooled
• 1 1 /4 c Ice water
• 1 ts Vanilla
• HUNGARIAN FROSTING:
• 3 oz Unsweetened chocolate,
• -melted
• 1 1 /2 c Confectioners' sugar, sifted
• 2 1 /2 tb Hot water
• 1 Egg
• 4 tb Butter or margarine

Sift together flour, soda and salt. Cream butter or margarine in

large bowl of electric mixer. Gradually add sugar; beat until light

and fluffy. Add eggs, one at a time, beating well after each

addition. Blend in melted chocolate. Add sifted dry ingredients

alternately with ice water. Add vanilla. Pour batter into two 9 inch

layer cake pans that have been greased and floured. Bake in a 350

degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting

(below).

Hungarian Frosting: Combine chocolate, sugar and water in small bowl

of electric mixer; blend well. Add egg and beat well. Add butter or

margarine, 1 tablespoon at a time, beating until smooth. This cake

and frosting will freeze.

Source: Florence P. Hanford's Television Kitchen Meals, 1964.

NOTE:
This frosting calls for use of raw egg which may pose a health

problem. Any other favorite frosting recipe could be substituted.

Shared by: June Hoffman, 9/93