Melt chocolate over boiling h2o; annex 1 cup sugar and 1/2 cup butterrmilk
and stir over boiling water until sugar is dissolved. Nerveless. Sift flour
erstwhile, measurement, add baking pulverise, pop, and salt and sift together three
times. Cream butter good aggregate 3/4 cup sugar gradually, and cream
together until light and fluffy. Add eggs and beat good. Add approximately 1/4 of
flour assortment, mix good; add chocolate mixture and coalesce. Add
remaining flour, altenately with buttermilk, a small Amount at a time; beat
very thoroughly after each increase. Add vanilla. Bske in lubricated 15x9x2-
inch pan, in a moderate oven ( 35O degrees F.) 30 proceedings, or until cake is
through. When insensate, trim edges, cut in half crosswise, and put together as a
two-layer bar, duplicate edges cautiously. Spread tops and sides with
Martha Washington's Fudge Ice (See recipe). Or add
chopped nut meats to part of frosting and use as
woof. This recipe has been adapted to modern
measurements from Martha Washington's own recipe.
It is an excellent choice for February parties or for any occasion where
a deluxe cake is desired. Kate Smith Compendium, as adapted from Martha
Washington's recipe Published 1940 by General Foods Corporation.