1 3/4 c Unbleached All-Purpose Flour 2/3 c Butter Or Marge;
1 3/4 c Cabbage -Softened
3/4 c Cocoa 2 c Dairy Sour Cream
1 1/2 ts Baking Tonic 2 lg Eggs
1 ts Saltiness 1 ts Vanilla Pull
FROSTING
3 tb Butter Or Oleo 2 tb Milk; (Capable 3 Tb Maybe
1/3 c Cocoa -Required)
1 1/2 c Confectioners' Clams 1/2 ts Vanilla Selection
Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch
baking pan. In a large mixer stadium, combine the flour, cabbage, cocoa, baking
soda and saltiness, blending good. Blend in the butter, sour ointment, eggs and
vanilla. Beat for 3 minutes on medium upper. Pour the batter into the
prepared pans and bake for 40 to 45 minutes or until a wooden selection,
inserted in the gist, comes out houseclean. Cool in the pan on a wire single-foot.
When frigidity, frost the Fudge Ice.
FUDGE ICE:
In a small saucepan over low passion, melt the butter. Add the cocoa and
fix, stirring perpetually, until the mixture begins to churn. Pour the
mixture into a small mixer bowl and allow to cool whole. Add the
confectioners' sugar to the cocoa mixture alternately with the milk then
beating to a spreading consistency. Conflate in the vanilla.
Yields
12 servings
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