From: arielle@taronga.com (Stephanie da Silva)

Date: Sat, 10 Jul 1993 13:37:32 GMT

Chocolate Fudge Cake

Bake this cake at least two days before you plan to use it.  The flavor
and texture improve on standing.   It's time-consuming to prepare, but
well worth it!

6 oz. unsweetened chocolate
6 Tbsp. strong-brewed coffee
1 Tbsp.  pure vanilla extract
3/4 pound (3 sticks) butter at room temp.
1 pound dark brown sugar
1 c. granulated sugar
6 large eggs
1 c. sifted all-purpose flour
Confectioner's sugar for decorating
1 c. heavy cream, whipped (optional)

Adjust th rack to the center of the over.  Butter a 10-inch springform
pan.  Preheat the oven to 350 degrees.  In a double boiler, over 
simmering water, melt the chocolate with the coffee.  Remove from heat.  
When slightly cool, stir in the vanilla.  (The melted chocolate and coffee
may form a thick paste, but it incorporates easily into the batter when
added.)  In the large bowl of an electric mixer, cream the butter with 
the brown and white sugars until light and fluffy.  Separate the eggs
carefully, placing the whites in a large bowl.  Add the egg yolks one
at a time to the butter-sugar mixture, beating well after each addition.
Add the chocolate mixture to the batter and mix well.  Stir in the flour, 
mixing only until incorporated.  Using clean, dry beaters, beat the egg
whites until stiff and glossy but not dry.  Gently fold the beaten egg
whites into the chocolate mixture, handling them carefully in order not
to deflate the egg whites.  Fold only until no white streaks remain.
Gently turn the batter into the prepared springform pan.  Smooth the top
with a spatula.  Place in the preheated oven, and bake for one hour or
until the top springs back when lightly touched.  Remove the pan from 
the oven and cover the top of the cake with aluminum foil to keep it
from hardening.  Place the pan on a rack to cool.  When completely
cool, store covered in the baking pan until ready to serve.  A plastic
bag, tightly closed provides excellent storage.  *Do not refrigerate!*
At serving time, remove the sides of the springform pan and place the
cake on a 12-inch cake platter.  Dust the top lightly with confectioners'
sugar.  (For a nice effect, you can place a lace doily or stencil on top
of the cake and then dust with the sugar over that.  Carefully remove the
doily or stencil and voila! instant masterpiece!)  Top each portion with 
a dollop of cream.

3 oz. baking chocolate, cut fine
3/4 cup boiling water
1-3/4 cup sifted cake flour
1-1/2 cups sugar
3/4 tsp. salt
1/2 tsp. baking powder
3/4 tsp. soda
1/2 cup shortening
1/3 cup thick sour milk
1 tsp vanilla
2 eggs unbeten
18 large marshmallows, cut in half  (or 1-1/2 cups small marshmallows)
1/2 cup nuts

Put chocolate in mixing bowl.   Pour boiling water  over chocolate and
stir until melted.  Cool.  Sift flour, sugar, salt, baking powder, and
soda into  chocolate  mix.   Drop in  shortening.   Beat 2 minutes  at
medium. Add sour milk, vanilla, eggs and beat 2 minutes more.  Bake at
350 deg. for 30 - 40 minutes in 9 x 13" pan.

While still warm, put marshmallows and nuts on top of cake.  Cool.
Frost with following frosting recipe.


MINUTE FUDGE FROSTING

Combine:
  1 oz. baking chocolate, finely cut
  1 cup sugar
  1/3 cup milk
  1/4 cup shortening
  1/4 tsp salt

Bring to a full rolling boil, stirring constantly, and boil  1 minute.
Beat until lukewarm.  Add 1 tsp. vanilla, then beat with mixer on high
until thick enough to spread.

3 oz. baking chocolate  (pre-melted or melted squares)
1/2 cup butter or margarine
2-1/4 cups light brown sugar, lightly packed
3 eggs
1-1/2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
2-1/4 cups sifted cake flour
1 cup dairy sour cream
1 cup boiling water


In a large mixer bowl, cream butter until smooth.  Add brown sugar and
eggs.  Beat  with mixer till  light and fluffy - about  5  min.   With
mixer on  low speed, beat  in vanilla and chocolate, then  baking soda
and salt.  Add flour alternately with sour cream, beating on low speed
until smooth.  Pour in  boiling water; stir  with spoon until blended.
Pour into greased and floured pan(s).  Bake 35  minutes or until done.
Makes one 9 - 13" pan or one 2-layer 9" round cake.