Grandmama's White Cake With Chocolate Fudge Icing

VALENTINES DAY WARNING: Only bake this cake if you are ready for tremendous accolades, multitudinous compliments, unending ” oohs” and “ahhhhs”… and a new boyfriend, husband, girlfriend, or wife (or all of the above).

Valentine's Day: Grandmama's White Cake with Chocolate Fudge Icing

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Cuisine: Southern

INGREDIENTS

For the cake:

1 ½ sticks butter (softened)

1 ½ cups sugar

3 egg yolks (beaten)

1 teaspoon vanilla

1 ¾ cups flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup evaporated milk

For the chocolate fudge icing:

2 cups sugar

2 ½ tablespoons chocolate (unsweetened cocoa)

1 cup evaporated milk

For the chocolate fudge icing:

2 cups sugar

2 ½ tablespoons chocolate (unsweetened cocoa)

1 cup evaporated milk

INSTRUCTIONS

For the cake:

1. Cream the butter and sugar together.

2. Separate the egg yolks from the

3. whites and save the whites for later. Add the egg yolks and the vanilla to the butter mixture and blend ‘til smooth.

4. In another bowl, sift 2 times, the flour with the baking powder and salt. 4. Slowly add, a little at a time, the flour mixture to the butter mixture and stir to blend. Alternately, add the milk and mix ‘til blended well and smooth.

5. Now, beat the egg whites until stiff and fold (don’t beat!) into the flour-butter-milk batter.

6. Once blended, pour the batter into 2 greased and floured

7. round cake pans lined with wax paper. Distribute the batter evenly into the 2 cake pans.

8. Once the pans are filled, lift up and gently drop a few times on the counter to get the air bubbles out and then bake at 325° oven for 25 to 35 minutes, depending on how fast your oven cooks. To check for doneness after about 25 minutes, stick a toothpick into the cooked cake and if it comes out clean, it’s done!

9. Remove from the oven and allow the cakes to cool before icing.

For the chocolate fudge icing:

1. Mix the cocoa with the sugar and blend out any lumps.

2. In a saucepan, heat the evaporated milk and slowly add the cocoa/sugar mixture. Blend well. Cook about six minutes. (NOTE: Grandmama said it was done when she spooned out some of the cooked icing and dropped a few drops of it into a glass of cold water. If the icing balled up and got hard in the

3. water, it was done).

4. Once the cakes are cooled, run a knife along the outer rim to loosen the cakes and turn one of the cakes out onto a plate. Then, cover one cake with a

5. layer with the icing. (It’ll be a bit runny. That’s OK.)

6. Now, add the other cake on the top of the one iced cake.

7. Then, ice the top of the second cake and then ice the sides until the whole cake is iced with the chocolate fudge icing.

8. When you cut the cake it may crack on the top because it’s so fudgy! Who cares! It’s so good, you’ll be too busy enjoying it to notice! YUM!

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