Uncle Jim's Marble Fudge Cake

Uncle Jim's Marble Fudge Cake

 1- 1 ounce square unsweetened chocolate -- coarsely chopped

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine -- at room temperature -- (1/2 stick)
1/4 cup solid vegetable shortening
1 1/4 cups plus 1 tablespoon sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/4 teaspoon almond extract
1 tablespoon strong brewed coffee or water
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Fudge Frosting * -- * Recipe Below

1. Heat oven to 350º. Grease and flour two 8-inch round cake pans.

2. Melt chocolate in top of a double boiler over hot (not boiling) water,

stirring until smooth. Cool slightly.

3. Combine flour, baking powder, and salt on a sheet of waxed paper.

4. Beat butter and shortening in a large bowl until smooth and creamy.
Gradually add 1 1/4 cups sugar, beating until light and fluffy. Beat in eggs, one at a time.

5. Beat flour mixture alternately with milk into butter mixture, beginning and ending with flour mixture. Beat in the vanilla and almond extract.

6. Spoon 1 cup batter into a small bowl. Stir in melted chocolate, remaining 1 tablespoon sugar, coffee, cinnamon, and baking soda.

7. Spoon chocolate and vanilla batters in equal amounts in alternating blobs on each prepared pan. Using a knife or thin metal spatula, cut through batter to marbleize.

8. Bake in heated 350º oven 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn cakes out; invert top side up; cool completely.

9. Place a cake layer, top side down, on a platter. Spread 1/2 cup Fudge

Frosting over layer. Place remaining layer, top side up, on top. Spread a thin layer of frosting over sides and top of cake. Spread any remaining frosting over cake.

NOTE: Uncle Jim is Jim Fobel, who has captured the spirit of American cooking in several of his cookbooks. This marble cake slathered with a fudgy frosting is Jim at his best.

* FUDGE FROSTING: Combine 1 1/2 cups sugar and 1 cup evaporated milk in a large heavy saucepan. Bring to boiling over medium heat, stirring occasionally.

Simmer 10 minutes, occasionally brushing down sides of pan with a brush dipped in cold water. Coarsely chop 6 squares (1-ounce each) unsweetened chocolate.

Combine with

1/4 cup (1/2 stick) butter or margarine,

2 teaspoons vanilla, and

1 teaspoon ground cinnamon in a large bowl.

Pour hot milk mixture over chocolate, stirring until chocolate is melted and smooth.

Cool to room temperature, stirring occasionally. Cool in refrigerator until

frosting is a good spreading consistency.

 By Recipeaholic on May 28, 2000.

Recipe by: Family Circle® All-Time Favorite Recipes

By owner-mc-recipe-digest@lists.sierra.com (mc-recipe-digest), converted by MM_Buster v2.0l. Converted by MC_Buster.