Recipe - Feathery Fudge Cake With Hungarian Frosting

3 One half cup Cake flour, sifted
1 One fourth teaspoon Baking soda
One half teaspoon Salt
2/3 cup Butter or margarine,
softened
1 Three fourths cup Sugar
2 Eggs, unbeaten
2 One half 1oz squares unsweetened
chocolate, melted and
cooled
1 One fourth cup Ice water
1 teaspoon Vanilla
HUNGARIAN FROSTING:
3 ounce Unsweetened chocolate,
melted
1 One half cup Confectioners' sugar, sifted
2 One half tablespoon Hot water
1 Egg
4 tablespoon Butter or margarine

Sift together flour, soda and salt. Cream butter or
margarine in large bowl of electric mixer. Gradually
add sugar; beat until light and fluffy. Add eggs, one
at a time, beating well after each addition. Blend in
melted chocolate. Add sifted dry ingredients
alternately with ice water. Add vanilla. Pour batter
into two 9 inch layer cake pans that have been greased
and floured. Bake in a 350 degree F. oven for 30 to 35
minutes. Frost with Hungarian Frosting (below).

Hungarian Frosting: Combine chocolate, sugar and water
in small bowl of electric mixer; blend well. Add egg
and beat well. Add butter or margarine, 1 tablespoon
at a time, beating until smooth. This cake and
frosting will freeze.

Source: Florence P. Hanford's Television Kitchen
Meals, 1964.

NOTE: This frosting calls for use of raw egg which may
pose a health problem. Any other favorite frosting
recipe could be substituted.

Shared by: June Hoffman, 9/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini