This recipe comes from two cookbooks and a hand written recipe from my friend Joannie. The first recipe is for the chocolate cake and comes from the Better Homes and Garden book. The second recipe is from Joannie and is for the creamy filling. The third recipe is from the Good Housekeeping book, and is the chocolate glaze. So worth the trouble to make, too. A family favorite for sure!
Chocolate Fudge Cake
Turn oven to 350* to preheat while mixing batter.
In saucepan, combine 1 slightly beaten egg, 2/3 cups sugar,1/2 cup milk and three 1-ounce squares of unsweetened chocolate. Cook and stir over medium heat until chocolate melts and mixtures comes just to a boiling; cool.
Cream 1 cup of sugar and 1/2 cup shortening until light. (I use plain Crisco grease. Butter changes it too much.) Add 1 teaspoon of vanilla and two eggs, one at a time, beating well after each addition.
Sift together 2 cups of cake flour, or 2 cups minus 2 tablespoons regular flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Add to creamed mixture alternately with 1 cup of milk, beating after each addition. With a rubber spatula, blend in the chocolate mixture carefully so as not to deflate the batter.
Bake in 2 greased and floured 9X1 1/2 inch pans, round of square.
Bake at 350* for 25 - 30 minutes, till toothpick inserted in center comes out clean.
You will need a double batch of this mixture.
2 1/2 tablespoons flour
1/2 cup milk
1/2 cup Crisco
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
Cook flour and milk over low heat until very thick; stirring constantly. Cool
Cream shortening, sugar, salt, and vanilla. Add flour mixture. Beat well till very smooth and not grainy.
Assembling the Cake
With a piece of strong thread or a cake slicer, cut each 9-inch layer in half horizontally to form two even discs from each. Place one layer on the serving plate and cover with some of the creamy filling. Place another layer on top and repeat one more time, using all the cream filling on the three layers. Place final layer on top. Then make the glaze.
In a double boiler, or a glass bowl over hot water, melt 1 heaping cup of semisweet chocolate chips and 2 tablespoons of butter (I use margarine); stir in 1 tablespoon milk and 1 tablespoon light corn syrup until smooth.
Remove pan or boil from the hot water onto a towel to dry the bottom. Pour a little of the glaze onto the cake at a time. with a cake knife of offset frosting knife, spread the glaze around the sides.When the sides are completely covered, pour the rest of the glaze and spread it over the top. Chill in the refrigerator at least two hours before serving to set the chocolate. Store and left over cake in the fridge.