Feathery Fudge Cake from the 1950's Better Homes and Gardens

Ingredients

This cake was wonderfully fudgey and dense and I will 100% make it again. The cake turned out to be slightly red in color after baking, oddly enough, but I didn’t mind because it was slathered in frosting. This cake was wonderfully fudgey and dense and I will 100% make it again. The cake turned out to be slightly red in color after baking, oddly enough, but I didn’t mind because it was slathered in frosting.

2/3 cup soft butter or margarine ⅔ cup soft butter or margarine

1 3/4 cups sugar 1 ¾ cups sugar

2 eggs 2 eggs

1 teaspoon vanilla 1 teaspoon vanilla

2 1/2 1-ounce squares unsweetened chocolate, melted and cooled 2 ½ 1-ounce squares unsweetened chocolate, melted and cooled

2 1/2 cups sifted cake flour 2 ½ cups sifted cake flour

1 1/4 teaspoons soda 1 ¼ teaspoons soda

1/2 teaspoon salt ½ teaspoon salt

1 1/4 cups ice water 1 ¼ cups ice water

Directions

Cream together butter, sugar, eggs, and vanilla till fluffy (beat 5 minutes at high speed on mixer, scraping bowl occasionally to guide batter into beaters, or 5 minutes by hand). Blend in chocolate.

Sift flour with soda, and salt; add to creamed mixture alternatively with ice water; beat after each addition. Bake in 2 paper-lined 9x1 ½ inch round pans in moderate oven (350F) 30 to 35 minutes or till done. Frost cooled cake with Chocolate Satin Frosting, page 123.