HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Fudge Bar Cake with Chocolate Fluff Frosting Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 2 ounces unsweetened chocolate, chopped 1/2 cup boiling water 1 cup cake flour 1 tsp. baking soda 1 cup sugar 1 tsp. salt 1/4 cup solid vegetable shortening, softened 1/4 cup milk 1 1/2 tsp. white vinegar 1/2 tsp. vanilla extract 1 large egg Frosting: 2 ounces semisweet chocolate, chopped 4 tbsp. butter 1 1/2 cups sifted powdered sugar, divided 1 tsp. vanilla extract 1/4 tsp. salt 2 large egg whites Directions For the Cake: Preheat the oven to 350 degrees. Grease the inside of an 8 inch square baking pan. Combine the chocolate and boiling water in a large bowl and stir until the chocolate is melted. Cool to room temperature. Sift together the flour and baking soda in a medium bowl. Stir in the sugar and salt. Add the dry ingredients and shortening to the chocolate mixture and mix 2 minutes on low speed. Add the milk, vinegar, vanilla and egg and beat 1 minute on low speed. Spread the batter in the prepared pan and bake 45 minutes. Transfer the pan to a rack and cool the cake completely. For the Frosting: Place the chocolate in the top of a double boiler over simmering water and stir frequently until melted. Remove the chocolate from over the water and cool to lukewarm. Combine the butter and 3/4 cup powdered sugar in a medium bowl and beat until light. Beat in the melted chocolate, vanilla and salt. In a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining 3/4 cup powdered sugar and beat to stiff peaks. Fold the beaten whites into the chocolate mixture. Spread the frosting evenly over the top of the cooled cake. Serves 4 to 6. Related Recipes •   Halloween Chocolate Candy Corn Cake •   Chocolate Walnut Tunnel of Fudge Cake •   Fourth of July All American Chocolate Cake •   Never Fail Fudge •   Christmas Cinnamon Cake •   Coconut Cream Cake •   Mississippi Mud Cake •   Chocolate Cake with Blueberries •   Old Fashioned Chocolate Cake •   Sallie's Simple Chocolate Peanut Butter Cake •   Christmas Gingerbread Cake with Caramel frosting •   Pumpkin Cake with Ginger Frosting •   Chocolate Peanut Butter Cookie Bars •   Lemon Carrot Cake •   Jack-O'-Lantern Cakes •   Halloween Jack O' Lantern Buttermilk Spice Cake •   Baskin-Robbins Ice Cream Cake •   Easter Raisin Spice Cake with Caramel Frosting •   Halloween Harvest Pumpkin Cake •   Wicked and Rich Double Fudge Brownies with Blender Frosting View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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