3/4 c Butter
1 1/2 c Sugar
3 Eggs
1 1/2 tb Vanilla
2 1/4 c Cake Flour — sifted
1/2 c Cocoa
3 tb Baking Powder
1 c Milk
Fudge Frosting—–
6 tb Cocoa
3 c Sugar
3 tb Light Corn Syrup
1/4 ts Salt
1 c Milk
1/3 c Butter
1 ts Vanilla
Cream butter and sugar until light. Add eggs, one at a time, beating
well after each addition. Add vanilla and mix til blended. Sift dry
ingredients together. Add to creamed mixture alternately with milk,
beating after each addition until blended. Bake in 2 greased and
floured 9×1 1/2-inch pans at 350F for 25 minutes.
Butter sides of a heavy 3-quart saucepan. Combine cocoa, sugar, corn
syrup, salt, and milk. Cook ans stir over low heat til sugar
dissolves. Cook to soft ball stage (234F) without stirring.
Remove from heat, add butter, and cool to warm (110F) without
stirring. Add vanilla and beat until mixture is of spreading
consistancy.
Yields
1 Servings
