Ingrients & Directions


-FUDGE CAKE BATTER-
1 c Sugar
1 c Flour
2 Sticks soft butter
1/4 c Strong coffee
6 Eggs
12 oz Bittersweet chocolate;
-melted and cooled

WHIPPED CREAM
1 c Heavy whipping cream
2 tb Sugar
1 ts Vanilla extract

Have one 10 x 2-inch deep pan, buttered and the bottom lined with a round
of parchment or buttered waxed paper.

Preheat oven to 325 degrees and set a rack in the middle level.

Combine sugar, flour and butter in mixer bowl with paddle. Beat on first
speed 3 minutes. Whisk coffee and 3 of the eggs into the chocolate. Add to
bowl and mix on first speed 1 minute. Stop, scape bowl and paddle, and beat
on second speed 3 minutes. Scrape again. Add remaining eggs and beat 1
minute on second speed. Stop, scrape and beat for 1 more minute.

Pour into prepared pan and bake about 45 to 55 minutes. Cool in pan, then
turn out and refrigerate. To finish, spread top with whipped cream.

Yield: One 10-inch cake, about 12 servings.

NOTES : Recipe courtesy of Nick Malgieri


Yields
1 Servings

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