Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Unsweetened Chocolate 1/2 ts Salt
1 c Sugar 1/2 c Butter or shortening
1/2 c Buttermilk or sour milk 3/4 c Sugar
1/2 c Cake Flour; sifted 3 Eggs; well beaten
1 1/2 ts Baking Powder 1 c Buttermilk or sour milk
3/4 ts Soda 1 ts Vanilla

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup
buttermilk and stir over boiling water until sugar is dissolved.
Cool. Sift flour once, measure, add baking powder, soda, and salt and
sift together three times. Cream butter thoroughly add 3/4 cup sugar
gradually, and cream together until light and fluffy. Add eggs and
beat well. Add about 1/4 of flour mixture, mix thoroughly; add
chocolate mixture and blend. Add remaining flour, alternately with
buttermilk, a small amount at a time; beat very thoroughly after each
addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a
moderate oven ( 35O degrees F.) 30 minutes, or until cake is done.
When cold, trim edges, cut in half crosswise, and put together as a
two-layer cake, matching edges carefully. Spread tops and sides with
Martha Washington's Fudge Frosting (See recipe). Or add chopped nut
meats to part of frosting and use as filling. This recipe has been
adapted to modern measurements from Marthas Washington's own recipe.
It is an excellent choice for February parties or for any occasion
where a deluxe cake is desired.

Kate Smith Collection, (as adapted from Martha Washington's recipe)
Published 1940 by General Foods Corp. (Courtesy of Barb Day)

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