FUDGE CAKE.
Cream together one cupful of sugar and two-thirds of a cupful of butter, add one cupful of milk. Stir in lightly two and one-half cupfuls of flour, into which one heaping spoonful of baking powder has been sifted. Then stir iv one-fourth cupful of melted chocolate. Add oue half cup of walnuts broken up coarsely, and lastly three eggs beaten separately. For the fudge frosting use one and one-half tablespoonsfuls of butter and one half cupful of unsweetened cocoa, aud one fourth cupful of confectioners' sugar, a few grains of salt, and oue fourth cupful of milk. Heat to boiling point aud boil eight minutes. Remove from fire, and beat until creamy. Add one half teaspoonful of vanilla, and then pour over cake to depth of one-quarter inch. With the fudge caise serve Elephant Brand tea. The flavour of this tea is most agreeable, it possesses body and strength, and is remarkably rich in the elements of good tea. Elephant Braud tea at 2s 2d per lb is sold by most storekeepers in this locality.*
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Bibliographic details
Wairarapa Daily Times, Volume LXIII, Issue 9895, 27 January 1911, Page 5
Word Count
177FUDGE CAKE. Wairarapa Daily Times, Volume LXIII, Issue 9895, 27 January 1911, Page 5
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