Chocolate Picnic Cake
Chocolate Picnic Cake
1/4 cup butter
1 1/2 squares unsweetened chocolate
1 cup sifted flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 eggs
Preheat oven to 325 degrees (slow). Oil 1 1/2 inch deep 9-inch square cake pan. Melt butter and chocolate in top of double boiler over hot water. Sift flour, baking powder and salt together. Remove chocolate mixture from heat and stir in sugar and vanilla. Beat in sifted dry ingredients alternately with milk. Add eggs and beat thoroughly. Pour into pan and bake for 40 minutes or until cake springs back when touched in center. Cool and frost with Easy Fudge Frosting.
Easy Fudge Frosting
1 cup sugar
1/2 cup evaporated milk or cream
2 squares chocolate, cup up
1/3 cup semi-sweet chocolate pieces
Combine sugar and milk or cream; bring to a boil, slowly, stirring constantly. Boil 1 minute. Remove from heat. Add cup-up chocolate and pieces; beat until smooth and creamy. Frosts top of 8-inch or 9-inch square cake.
1/4 cup butter
1 1/2 squares unsweetened chocolate
1 cup sifted flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
2 eggs
Preheat oven to 325 degrees (slow). Oil 1 1/2 inch deep 9-inch square cake pan. Melt butter and chocolate in top of double boiler over hot water. Sift flour, baking powder and salt together. Remove chocolate mixture from heat and stir in sugar and vanilla. Beat in sifted dry ingredients alternately with milk. Add eggs and beat thoroughly. Pour into pan and bake for 40 minutes or until cake springs back when touched in center. Cool and frost with Easy Fudge Frosting.
Easy Fudge Frosting
1 cup sugar
1/2 cup evaporated milk or cream
2 squares chocolate, cup up
1/3 cup semi-sweet chocolate pieces
Combine sugar and milk or cream; bring to a boil, slowly, stirring constantly. Boil 1 minute. Remove from heat. Add cup-up chocolate and pieces; beat until smooth and creamy. Frosts top of 8-inch or 9-inch square cake.
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