This recipe is one of many found in The Electric Company Secrets of Successful Cake Baking pamphlet that Grandma Mo sent me. She estimates these recipes were published by The Electric Company in the late 1940s or early 1950s.
I’ve been dying to try one of these retro cake recipes for quite some time. My coworker’s birthday seemed to be the perfect occasion. I think recipes have evolved over the years. The directions in the pamphlet were somewhat vague, so I had to improvise.
I doubled the recipe in order to get three eight-by-eight cakes, and ended losing an entire cake pan in the process (due to severely under-cooking the first pan). Though the recipe is for “fudge cake” the batter wasn’t nearly as dark as I was expecting. Sis suggests the fudge cake gets its name from the fudgy frosting recipe (that accompanies the cake recipe).
- 1 c. butter, at room temperature
- 3 c. sugar
- 4 eggs
- 5 T. white vinegar
- 3 1/2 c. flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. salt
- 2 c. milk
- 6 1-oz. squares of unsweetened chocolate
- Cream butter. Gradually add sugar.
- Add unbeaten eggs, one at a time. Continue beating until mixture is light and fluffy. Add vinegar.
- Sift the flour, baking soda, baking powder and salt.
- Melt the chocolate in a bowl in the microwave at 30 second intervals – about one and a half to two minutes.
- Add to the mixing bowl alternately with the milk.
- Stir in melted chocolate.
- Pour into cake pans that have been greased and dusted with flour. Bake at 350 degrees for approximately 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the cakes in their pan for approximately 10 minutes before turning out of the pan and letting cool on a wire rack.
- Freeze the layers. Using a serrated bread knife, slice the dome top off the layers, then slice in half.
- 2 c. sugar
- 1 c. heavy cream
- 2 T. corn syrup
- 2 1-oz. squares unsweetened chocolate
- 1/4 tsp. salt
- 2 T. butter
- 1 tsp. vanilla
- Place the sugar, heavy cream, syrup, chocolate and salt in a sauce pan. Stir until sugar is dissolved.
- Cook over low heat until you achieve a low rolling boil.
- Remove from the stove. Add butter and vanilla and allow to cool.
- Use approximately three-fourths of the filling to spread between the layers of the cake.
- 1/4 batch of Fudgy Filling
- 3 or 4 T. whole milk
- 1 to 2 c. powdered sugar
- 3 T. cocoa powder
- Beat all ingredients with a mixer until you reach desired consistency.
- Adjust the consistency if needed by adding more milk or powdered sugar.
- Spread on top and on the sides of the cake. This frosting is very sticky, so work carefully.
This recipe didn’t work out quite how I imagined or wanted, so I had to improvise. The directions gave no indication how long to cook the cake when using layer cake pans. I assumed it would be less than the 45 minutes recommended for the 9×13″ pan method. So I guessed (25 minutes) and was wrong. I had to scrap the first pan.
The Fudgy Filling was supposed to be the frosting; however, the directions were a bit unclear (cook over low heat until it becomes a soft ball when put in cold water????), so I decided to use the “frosting” as the filling instead. I didn’t use all the filling in between the layers and, I decided to turn the remaining filling into the frosting.
The end product was good, but not outstanding. I found it a tad too sweet — even for my sweet tooth. And I wish it would have been more moist. Though I think a big scoop of ice-cream on top could fix both those complaints!
Note: after eating several more pieces of this cake, I have upgraded the rating to four apples. I found the cake tastes better the next day. Everyone at work thought it was delicious. Well. At least that’s what they told me to my face. True to it’s name, if you heat this cake in the microwave for 20 seconds the filling and frosting gets melty — just like fudge. Top it with ice cream and you have a fudge cake ice cream sundae. No extra fudge necessary.
If you like chocolate cake, I have a few other suggestions for you to try: