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Feathery Fudge Cake with Hungarian Frosting

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  • 3 1/2 c Cake flour, sifted
  • 1 1/4 ts Baking soda
  • 1/2 ts Salt
  • 2/3 c Butter or margarine, softened
  • 1 3/4 c Sugar
  • 2 Eggs, unbeaten
  • 2 1/2 1-oz squares unsweetened chocolate, melted and cooled
  • 1 1/4 c Ice water
  • 1 ts Vanilla
  • 3 oz Unsweetened chocolate, melted
  • 1 1/2 c Confectioners' sugar, sifted
  • 2 1/2 tb Hot water
  • 1 Egg
  • 4 tb 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