Chocolate Fudge Cake

as long as it isn't a

chocolate rabbit!

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Bake this cake at least 2 days before serving. A rich dense cake

that improves in taste and texture upon standing.

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6 oz. unsweetened chocolate

6 Tbsp. strong, brewed coffee

1 Tbsp. vanilla extract

3/4 lb. butter at room temperature (3 sticks)

1 lb. dark brown sugar

1 c. granulated sugar

1 c. flour

6 large eggs

Confectioners' sugar

Whipped heavy cream, optional

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1. Place baking rack in center of oven and preheat to 350 degrees.

Butter a 10 in. springform pan.

2. In double boiler, over simmering water, melt chocolate with coffee.

Remove from heat and when slightly cool, add vanilla. Stir.

The melted chocolate and coffee may form a thick paste, but in

incorporates easily into the batter when added.

3. In large bowl cream butter, brown and white sugars with hand held

or standing mixer. Beat until light and fluffy.

4. Add yolks one at a time to sugar mixture, beating well after each addition.

5. Add chocolate mixture to batter and mix well. Stir in flour mixing only

until incorporated.

6. Beat egg whites until stiff and glossy. Fold into chocolate mixture, being careful

not to deflate egg whites.

7. Turn batter into prepared springform pan. Smooth top with spatula. Bake for

one hour or until top springs back when lightly touched.

8. Remove from oven and cover top of cake with aluminum foil to keep

top from hardening.

9. When cake is cool, store covered in baking pan until ready to serve.

Do not refrigerate.

10. At serving time, remove sides of springform pan and place cake on platter.

Dust the top lightly with confectioners' sugar. Top each portion, if desired, with

a dollop of whipped cream

Yield: 12 servings

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