Happy Birthday, Karen! Thanks for all the recipes and comments you’ve shared. Since you like chocolate, I’ve made you a special cake.
This recipe is based on one from a local bakery called Texas French Bread. They named the cake after their neighborhood, Hyde Park, which is located near the U.T. Campus. It’s a nice area, but I don’t get over there much and am happy TFB was nice enough to share the recipe, which according to the Statesman, is one of Austin’s top 10 dishes.
This cake is very simple. Given the funky 1/3 measurements, I supposed TFB makes these cakes three at a time. The original measurement for the egg is “2 2/3 egg”. I made some other small adjustments as well such as using buttermilk in place of sour milk and using a mixture of coffee and water for the coffee.
The icing came together beautifully and had the perfect texture and sheen. Since I don’t have a double boiler, I used a metal bowl set over a saucepan of simmering water.
Happy Birthday, Karen! I’m sending this cake to work so I guess Todd’s co-workers are celebrating your birthday this morning.
Hyde Park Fudge Cake
5 1/3 ounces bittersweet chocolate
2/3 cup shortening
2 large eggs plus about 3 tablespoons of a lightly beaten egg
1 1/3 cups water (or use a mixture of coffee & water or all coffee!)
3/4 cup buttermilk
1 1/3 teaspoons vanilla
3 cups all purpose flour, 13.5 oz
2 3/4 cups granulated sugar
1 1/3 teaspoons baking soda
1 1/3 teaspoons salt
3/4 cup granulated sugar
6 tablespoons evaporated milk
3 ounces unsweetened chocolate
1 1/2 teaspoon butter
Preheat oven to 350 degrees F. If using a black Bundt pan, preheat to 325 degrees F. Grease and flour a Bundt pan or spray with flour-added Pam (I used the Pam). TFB recommends greasing and dusting with bread crumbs, but I didn’t want to do that.
Melt the chocolate with the shortening – You can do this in a microwave or a double boiler. Let it cool slightly.
Whisk together eggs, water, buttermilk and vanilla in a mixing bowl.
Mix flour, sugar, soda, and salt thoroughly. (If you don’t, the flour will clump in the batter.) Gradually add flour mixture to liquid ingredients, blending on low speed of mixer until just mixed or hand mixing, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan for about 30 minutes. Turn out on a cake rack and glaze with icing.
Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake.