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Bittersweet Chocolate Fudge Frosting
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Carme Engel
| Cake | |
| ½ cup | butter softened |
| 1 cup | sugar |
| 4 | eggs |
| ½ cup | water, at room temperature |
| 1 teaspoon | vanilla |
| 1¼ cups | flour |
| ½ cup | cocoa |
| 1½ teaspoons | baking powder |
| 1 teaspoon | baking soda |
| pinch | salt |
| Frosting | |
| ½ cup | cream |
| 1 6-ounce package | semi-sweet chocolate chips |
| ½ teaspoon | vanilla |
| Cake, Cream butter with sugar until light and fluffy. Beat in eggs until blended. Beat in water and vanilla until blended. Combine the remaining ingredients and add, all at once. Beat until blended. | |
| Place batter into a greased 10-inch springform pan and bake in a 350?F oven for about 30 to 35 minutes, or until a cake tester, inserted in center, comes out clean. Do not overbake. Allow to cool in pan. | |
| Frosting, In a saucepan, bring cream to boiling point. Remove from heat and add chocolate chips. Stir until chocolate is melted and blended with cream. Stir in vanilla (This produces a generous ¼-inch layer of frosting). Allow to cool for 10 minutes before spreading on cake. | |
When cake has cooled, remove from pan and spread tops and sides with cooled Chocolate Cream Frosting. (Frosting is very shiny when set. Do not refrigerate).
Serves 8.
Chocolate lovers, here's a cake to die for. Carme Engel sent this to us with the understatement that it is "Very Good."
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