Mystery Fudge Cake Recipe
Ingredients
| 2 1/2 cups regular, all-purpose flour | ||
| Cocoa | 1/2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla | 2 Teaspoon | |
| Orange peel | 2 Teaspoon, grated | |
| 2 cups coarsely grated green tomato | ||
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
1. Combine dry ingredients in a large bowl and set aside.
2. In another bowl beat together butter and sugar until smooth and blended.
3. Add eggs one at a time and beat well after each addition.
4. With a wooden spoon, stir in vanilla, orange peel, and green tomatoes.
5. Stir the nuts into the sifted dry ingredients and add to tomato mixture alternately with milk.
6. Pour batter into a greased and floured 10-inch tube or bundt pan.
7. Bake at 350° until a wooden pick inserted in center comes out clean, about 1 hour.
8. Cool in pan 15 minutes, then turn out onto a wire rack and cool thoroughly.
9. Sprinkle with powdered sugar before serving.
2. In another bowl beat together butter and sugar until smooth and blended.
3. Add eggs one at a time and beat well after each addition.
4. With a wooden spoon, stir in vanilla, orange peel, and green tomatoes.
5. Stir the nuts into the sifted dry ingredients and add to tomato mixture alternately with milk.
6. Pour batter into a greased and floured 10-inch tube or bundt pan.
7. Bake at 350° until a wooden pick inserted in center comes out clean, about 1 hour.
8. Cool in pan 15 minutes, then turn out onto a wire rack and cool thoroughly.
9. Sprinkle with powdered sugar before serving.
Chef
