I remember a delicious chocolate cake that my mom would make in February for my dad’s birthday. It had a rich dense texture and the frosting was smooth, creamy and shinny. The trick to the shinny frosting was adding an egg.
This recipe has been in the family for many years. My mom would make the same cake for my birthday every year as well.
Keep in mind this recipe was before microwave ovens and food processors. The technique of using ice cold water and alternating back and forth with the flour mixture is something we do not use to often these days.
Tip; add some water and lots of ice to a big bowl and let melt down for 10-12 minutes and measure your water from the bowl. If not using pre-sifted cake flour make sure you sift.
I took a picture of the recipe card my mom had to show you how often she made this cake; it has chocolate smears all over it.
Old Time Fudge Cake
By The Gourmet Farm Girl
1 ¼ cups ice water
Cream together butter, sugar, eggs and vanilla till fluffy
Beat for 5 minutes at high speed scraping bowl occasionally to guide batter into beaters
Sift together flour, soda and salt
Add to creamed mixture alternately with ice water
Make sure to beat well after each addition
Bake in 2 paper lined 9 inch round cake pans at 350 degrees
For 30-35 minutes or till a tooth pick come out clean
Cool cakes on rack
1/3 cup soft butter