Chocolate Fudge Cake

I wanted to make a chocolate fudge cake. I have never found a really good fudge frosting. I roamed around various recipes on the internet and found this one. It was from 'Southern Cakes' by Nancie McDermott. It intrigued me greatly as it was cooked. I have never known frosting to be done this way. It was wonderful. Really really fudgey. The only problem I had was I left the cake until it was cold and also the frosting. It was difficult to spread. I used a knife dipped in very hot water so all was well The next time I use it, and there will be a next time, I will leave a little warmth in the cake and also the frosting before applying this delicious fudgey goo.
The cake is basically a pound cake with additions. I am always adding bits to cakes to see how they turn out. This was not at all bad. At least it was nice and chocolatey.

Pre-heat the oven to 180.C/350.F/Gas4

Grease and line two 8 inch sandwich tins

125g/8oz butter or soft matgarine
125g/8oz caster sugar
125g/80z Self raising Flour
4 eggs
30g/1oz cocoa powder
125g/4oz dark chocolate melted
100mls sour cream or creme fraiche
1 tablspoon golden syrup

Melt the chocolate and leave to one side to cool slightly

Beat the butter until nice and soft.
Add the sugar and beat until nice and light
Beat in the eggs one at a time
Beat in the syrup cream and chocolate
Sift in the flour and mix well
Divide the mixture between the two sandwich tins and bake for approx 20 -30 mins or until springy to the touch.
Leave to cool before removing from the tins.


Old Fashioned Chocolate Fudge Frosting

1 &1/2 cups sugar
1/4 cup cocoa
1/4 teasp salt
1/4 cup (1/2 a stick)/2 oz butter*
1/2 cup evaporated milk or half and half*
1 teasp vanilla essence


In a heavy medium saucepan combine the sugar,cocoa and salt. Mix everything together.
Add the butter and place over a medium heat stirring to melt the butterand mix everything together into a smooth brown sauce.
Add the milk,stir well and bring to a lively boil stirring often.
Adjust the heat to maintain an active but gentle boil and cook for five minutes stirring often.
When the frosting begins to thicken remove it from the heat, stir in the vanilla and set it aside to cool for twenty minutes.
Beat the frosting until it thickens and looks shiny then spread it over the cake or the layers you want to ice.

Notes

* I doubled the amount of butter as there was no way the specified amount was going to turn that pile of sugar into a sauce.

* I wonder if ordinary milk would do instead of evaporated. If anybody has made this frosting I would be grateful for their input.