Best Cooks Series
Highlighted foods & great cooks
 This cake is wonderful and for the chocolate lover. You can top it off with some dark chocolate morsels if you want some added decoration. Good Luck! Hope you enjoy it! It is well worth all the work!
Ann Garwood
Ann’s Double Chocolate Fudge Cake
7 (1-ounce) squares unsweetened chocolate
½ cup shortening
2 cups sugar
2 large or extra large eggs
2 cups sifted cake flour or all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
¾ cup buttermilk
¾ cup half-and-half milk
1 tablespoon vanilla
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
Beat shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Add chocolate, mixing well.
Combine flour and next 3 ingredients; add to chocolate mixture alternately with buttermilk and half-and half milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended and mixed well. Stir in vanilla.
Pour batter into two greased and floured 9-inch cake pans. Bake at 350 degrees for 30 or 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Frost with the Double Chocolate Fudge Frosting
Ann’s Double Chocolate Fudge Frosting
4 cups sugar
7 (1-ounce) squares unsweetened chocolate
1 cup half-and-half milk
1 cup butter
1 tablespoon vanilla
Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly; until chocolate and butter melt. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 ½ minute, stirring constantly. Remove from heat; stir in vanilla.
Place saucepan in a large bowl of ice. Beat chocolate mixture at high speed with an electric mixer until frosting is spreading consistency (about 10-15 minutes). IMMEDIATELY spread on cake. Yields: approximately 4 cups.
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