Hilda M. Scott

Chocolate Fudge Cake

Desserts
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Contributor
Hilda M. Scott
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Status
Published

Description

Preheat oven to 350°F. Grease and flour a 13-by-9-inch pan.

Melt the chocolate and let it cool.

Beat the butter until creamy, then add brown sugar and eggs. Beat at high speed for 5 minutes.

Beat in vanilla and melted chocolate.

Mix together the flour, baking soda, and salt.

Stir the dry ingredients into the creamed mixture alternately with the sour cream, beating well after each addition.

Stir in the boiling water.

Pour into the prepared pan and bake for 35 minutes, or until a tester inserted in the center comes out clean.

Source Note

Original page 46. Contributed by Hilda M. Scott.

Ingredients

Structured rows stay easy to scan and print.

  • 3 squares melted chocolate
  • 1 stick (1/2 cup) softened butter
  • 2 1/4 cups light brown sugar
  • 3 eggs, beaten
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup boiling water

Directions

Ordered steps keep the recipe easy to follow.

  1. Preheat oven to 350°F. Grease and flour a 13-by-9-inch pan.
  2. Melt the chocolate and let it cool.
  3. Beat the butter until creamy, then add brown sugar and eggs. Beat at high speed for 5 minutes.
  4. Beat in vanilla and melted chocolate.
  5. Mix together the flour, baking soda, and salt.
  6. Stir the dry ingredients into the creamed mixture alternately with the sour cream, beating well after each addition.
  7. Stir in the boiling water.
  8. Pour into the prepared pan and bake for 35 minutes, or until a tester inserted in the center comes out clean.