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Mrs Durkin's Fudge cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Bake 40 minutes slow oven
Modern guidance to help you succeed with this vintage recipe
The combination of sour milk and baking soda creates a chemical reaction that produces carbon dioxide, leavening the cake while tenderizing the crumb through acidification. Adding hot water at the end creates a thin batter that gelatinizes the starches and dissolves the cocoa completely, resulting in a moist, fudgy texture. The low oven temperature prevents the exterior from setting too quickly, allowing the cake to rise evenly and develop its characteristic dense, brownie-like consistency.
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves after 24 hours as the crumb sets and flavors meld.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. Can also be frozen, tightly wrapped in plastic and aluminum foil, for up to 3 months. Thaw overnight at room temperature before serving.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves after 24 hours as the crumb sets and flavors meld.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. Can also be frozen, tightly wrapped in plastic and aluminum foil, for up to 3 months. Thaw overnight at room temperature before serving.
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