Hyde Park Fudge Cake

I mentioned making this cake for Thanksgiving on twitter earlier, some of you showed interest in it. So here it is for your chocolate loving delight! This is a recipe is from a local bakery here in Austin, this cake has been requested for many birthdays and family gatherings.

Cake
5 1/3 oz unsweetened chocolate
3/4 cup buttermilk or sour milk
2/3 cup all-vegetable shortening
2 3/4 cups sugar
2 2/3 eggs*
3 cups flour
1 1/3 cups water
1 1/3 teaspoons baking soda
1 1/3 teaspoons vanilla
1 1/3 teaspoons salt
Bunt Pan

Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine all liquid ingredients in a large mixing bowl. Mix all dry ingredients thoroughly so the flour will not clump in the batter. Gradually mix the dry ingredients into the wet ingredients blending on low speed with a mixer until well mixed scrape the sides of the bowl well. Pour mixture into a greased bunt pan. Bake until done about 50 to 65 min. Let cake cool in pan for 30 min. Turn out on cake rack and glaze with icing.

Icing
3/4 cup granulate sugar
6 tablespoons evaporated milk
3 oz unsweetened chocolate
1 1/2 tablespoons butter (not margarine)

While cake is cooling, in top of double boiler heat sugar with milk until the sugar is dissolved. ( The mixture will not feel grainy when rubbed between fingers) When sugar is dissolved combine with chocolate and butter, which have been melted together. You can 1 to 2 teaspoons of hot water to the icing to add to the sheen. Pour icing over the cake.

* the recipe does call for some interesting measurements, that's because was broken down for home use. the recipe recommends using 3 small or medium eggs instead of rounds up to 3 large eggs.