Fudge Nut Cake, Vintage Recipe

Naturally Gluten-Free Desserts

FUDGE NUT CAKE

Vintage Recipe

Makes 12 servings

 

INGREDIENTS

1 Cup Shortening

3 Cup Sugar

4 Eggs

2 Tsp Vanilla

1 1/3 Cup Cocoa

4 Cups GF Cup4Cup Flour Blend, any brand

2 Tsp Soda

1½ Tsp Salt

2½ Cup Milk

1 Cup Nuts, broken

 

DIRECTIONS

Preheat oven 350F

Angel Cake or large Bundt Cake pan

Liberally grease and flour pan

 

In a large mixing bowl cream together shortening and sugar until batter is smooth. Add eggs, vanilla and cocoa and continue beating. Add Flour, soda and salt alternating with milk, continue blending until all lumps are gone and batter is smooth.  Fold in nuts.  Pour into well-greased and floured Angel cake or Bundt cake pan and bake for 1½ hours.  Cake is done when cake tester or knife comes out clean.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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