Vintage Recipes

Last night I made the Fudge Cake recipe from Joy of Cooking, the 1951 edition. See other recipes I've posted from this book here and here!

My verdict? Meh. It is indeed a flat, soft, cake, really more brownie-like cake, but I wouldn't call it rich. I don't know if it's that my more modern taste buds are acclimated to Moar Moar Moar Chocolate or what, but this could really stand to be kicked up a notch. Don't get me wrong, it's tasty, but it's crying out for more chocolate--to me, anyway. If you like a more mild chocolate taste, not an overwhelming one, than this indeed might be up your alley.

I used 60% cacao Ghiradelli bittersweet baking squares for my chocolate, a little less sugar, a little more flour, and did not add nuts. Last night, I served it warm from the oven topped with a scoop of vanilla ice cream and a drizzle of Bosco chocolate sauce and it was very om nom nom.

( Here's the recipe )