This recipe dates to the early 1960's when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.
Provided by Juanita Peek
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
- In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
- Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
- Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 24.3 g, Cholesterol 34 mg, Fat 7.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 189.4 mg, Sugar 15 g
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