---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Cakes
       Yield: 9 servings
       1 lb Milk chocolate
     1/2 lb Semisweet or
            -extra-bittersweet chocolate
     3/4 lb Softened butter
            FUDGE CAKE
       3 c  Cake flour
       2 c  Light-brown sugar
   2 1/4 ts Baking powder
     3/4 ts Baking soda
     3/4 ts Salt
   1 1/2 c  Milk
       3    Eggs
   1 1/2 ts Vanilla extract
       4 oz Unsweetened chocolate
       6 oz Softened butter
   PREPARATION:  FROSTING.  Chop both chocolates into coarse bits and melt in
   a double boiler set over hot (not boiling) water.  Stir occasionally until
   completely melted.  Remove pan from hot water and allow the chocolate to
   cool until just no longer warm to the touch, about 20 minutes. Place the
   butter in a bowl and beat in the cooled chocolate until the mixture is
   evenly blended, about 3 minutes. Frosting can be stored at a cool
   temperature for up to 3 days, or several months in the freezer. Heat the
   oven to 350F.  Butter two 9-inch round cake pans and line them with
   buttered and floured parchment paper or waxed paper.
   FUDGE CAKE.  Sift the flour.  Measure 3 cups.  In a large bowl, mixx
   together the flour, sugar, baking powder, baking soda, and salt, breaking
   up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk
   with the eggs and vanilla; set aside. Chop the chocolate into coarse bits
   and melt in a double boiler set over hot (not boiling) water. Combine the
   remaining cup of milk and the butter with the mixed dry ingredients and
   beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg
   mixture in 3 parts, scraping the sides of the bowl and beating for 20
   seconds after each addition. Add the melted chocolate and beat until just
   incorporated. Pour the batter into the prepared pans and bake in the center
   of the preheated oven until the cake springs back when lightly pressed in
   the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes
   and invert onto racks. Cool completely before frosting. Frost the top
   surface of one layer of cake and top with the second layer. Spread the
   remaining frosting on the top and sides of the cake. Make a decorative
   pattern zigzag in the frosting by pulling a serrated knife across the
   surface in a back-and-forth motion.  Use a small spatula or spoon handle to
   pull out spikes of frosting all around the sides. Cake can be completed a
   day ahead and refrigerated.
   SERVING:  Return to room temperature if refrigerated.  Cut into wedges and
   Makes one 9-inch cake.
   [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters