Fudge Cake

This post was written 2 years ago.
Just made again
 took cake out to cool
and will ice in about 15 minutes.
It is so good
and want to share again.....

This was my mother's (soon to be gone 14 years at age 82) favorite
and my sister's (soon to be gone 4 years at age 70) favorite.
This was brought to family home when my special daughter
had a tractor accident.
Tomorrow it will be shared with a special friend and
my neighbor whose husband passed away yesterday at age 7l.

A lot of memories connected with this cake...

I may have to make another one to have on hand for "me"
during the Winter month's



When my children were growing up I made this cake almost monthly.  Would
take to church dinners and shared with many.  It was always made at Christmas
as they would rather have it then candy.
The recipe was shared with me about 45 years ago.  The card is so stained and
this post will give me the recipe to copy and put in my file.

Just finished cleaning kitchen and what a mess.  I do not remember this cake
taking almost 2 1/2 hours from start to finish.    It did not come out quite to the
consistency that I like but it has been 5 years since I made it and never in this oven.
But it still taste wonderful and very rich and calorie laden.

The card states it makes 24 servings and I cut 30 generous sections and just put in
freezer to add to deserts for Mother's Day gathering.

Fudge Cake

Beat 4 eggs, add 2 cups of sugar, 1 and/1/3 cup vegetable oil, 4 squares melted baking chocolate,
1 tsp vanilla, 2 cups flour with 1 tsp baking powder
 and 1 1/2 tsp salt , 1 cup of chopped walnuts.

Line a large pan (I use large Pyrex dish) that has been lightly greased with two pieces of paper towel and two pieces of wax paper.
Bake 350 degrees for 30 minutes.
Turn heat off and leave in oven for 5 minutes.
Cool slightly before removing from pan.

Icing                Melt 1 stick of butter
                        3 squares of chocolate
                        12 large marshmallows

Add                 3 tbsp. milk
                        1 tsp vanilla

1 box of confectionery sugar - blend well - spread a thin layer over cake and sides.  Then add
two cups miniature marshmallows to the remainder of icing and spread.
You may want to add a little more milk to have a good spreading consistency

~~~~~when I turn this cake out I put my grandmother's old cutting board over the pan and
flip.   Not as easy for me as in the past.   Peel the paper off then I let the board  sit on my old chop block and cool until
I put icing on and cut in squares~~~~

The old chop block I have taken from home to home for years.  The young couple that I bought the old farm house from could not move it because of size and weight and I bought it from them.      Solid wood and so very heavy
I imagine it was used by a butcher for years.
I wish this kitchen was set up where I could have it by my sink and use it more instead of  using my small cutting board.

At the moment I cannot visualize my daughter's making this cake.  They do not have time and
wonder about the patience.
Now my granddaughter Sarah stays in the kitchen for hours preparing vegan dishes and I know
she is not going to make grandma's fudge cake .