Maramor Fudge Cake

Maramor Fudge Cake
The Maramor Restaurant was open from 1920 to the 1970’s and had many fans. This is an old favorite - a “gramma’s in the kitchen” cake. Sure to be a family favorite in your home.

*6 squares (1 ounce each) unsweetened baking chocolate, melted and cooled *
*1/4 cup (1/2 stick) unsalted butter *
*2 eggs, separated *
*2 cups sugar *
*2 cups sifted cake flour *
*2 teaspoons baking powder *
*1 1/2 cups whole milk *
*2 teaspoons vanilla *
1 1/2 to 2 cups chopped nuts

Heat oven to 350 degrees. Grease and flour two 9- or 8-inch metal cake pans.

Cream the butter and egg yolks. Add the sugar and cream again. Sift the flour with the baking powder. Using a large wooden spoon, add the flour and milk alternately, beginning and ending with flour. Add the cooled chocolate and vanilla. Stir in the nuts.

Beat the egg whites until stiff. Fold into the batter. (The batter will be thin.)

Pour the batter into the prepared pans. Bake until toothpick inserted in cake comes out clean, 30 to 40 minutes. Turn cakes out onto racks to cool.

Frost with icing (recipe follows).

Icing

*1 stick unsalted butter *
*1/4 cup milk *
*1 pound confectioners’ *sugar *
*1/4 cup cocoa *
*Pinch of salt *
*2 teaspoons vanilla *
1 cup chopped walnuts, optional

Put butter and milk into a saucepan over low heat. Melt butter. Sift sugar and cocoa powder together into a bowl; add salt. Pour melted butter mixture over cocoa mixture and add vanilla. Stir until of spreading consistency. If
desired, add nuts.