Double Fudge Cake

Hey, another card from the mega stack of recipes!
Shocker!

One day we will work our way through them all...together we can move mountains!

One thing I love about the cards are the handy dandy tips

• Bake this delicious cake up to two days ahead. Cool completely and cover with plastic wrap. Store at room temperature until ready to frost.
• Variation: Serve slices of rich fudge cake in pools of pureed raspberries or strawberries. Top with more sauce or whole berries.
• For the best "no-crumble" results when removing a cake from a pan, cool in the pan for about 10 minutes; remove while slightly warm
• Use a small plastic bag as a "glove" when greasing a baking pan. It's an efficient way to avid greasy hands and reduce clean up time.
• Chocolate squares hold their shape while melting- so don't wait for them to look completely melted or they may burn. Use low heat and test the melting process by stirring frequently.

Ingredients:

3 Eggs

1 ½ Cups sugar

½ Cup milk

1 ½ Cup all purpose flour

½ Tsp baking powder

¼ Tsp salt

1 Cup butter

4 oz semisweet chocolate

1 (16 oz) can prepared chocolate frosting

Directions:

1. Preheat oven to 350

2. Whisk eggs, sugar, and milk in a medium bowl

3. Mix flour, baking powder, and salt in a large bowl

4. Pour egg mixture into flour mixture. Mix until well blended.

5. Grease a 9 x 13 inch baking pan

6. Melt butter and chocolate in top of a double boiler (cool slightly)

7. Blend chocolate mixture into batter.

8. Pour into prepared baking pan.

9. Bake for 35 minutes

10. Cool cake. Frost with prepared frosting.

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