Toffee-Topped Fudge Cake
This is an old recipe that came out of a 1960’s newspaper. You know it has to be good when the recipe is that old.
This cake is deliciously moist and chocolatey with a brown sugar meringue on top that gives a hint at a toffee flavor. It’s so easy to make and takes little time. It’s humble too. Nothing fancy – just downright good old deliciousness. It’s the perfect last minute dessert that is sure to have everybody wanting more.
Toffee-Topped Fudge Cake
Ingredients
- 1 cup soft white wheat flour (whole wheat pastry flour)
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 cup butter
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/4 cup firmly packed brown sugar
- 1 egg yolk, well beaten
- 2/3 cup buttermilk
- 1 egg white
- 1/2 cup firmly packed brown sugar
- 1/4 tsp vanilla extract
Instructions
1. Grease bottom only of an 8x8x2-inch cake pan. Set aside.
2. Sift together the flour, cocoa, and baking soda; set aside.
3. Cream together the butter and 1 tsp. vanilla extract. Add sugar and 1/4 cup brown sugar gradually, creaming until fluffy after each addition. Add beaten egg yolk gradually, beating thoroughly.
4. Beating only until smooth after each addition, alternately add dry ingredients in fourths, buttermilk in thirds to the creamed mixture. Finally, beat only until smooth (do not overbeat). Turn batter into pan.
5. Bake at 350 for 30 to 35 minutes, or until wooden toothpick comes out clean when inserted in center of cake.
6. About 5 min. before cake is done, beat egg white until frothy. Add the remaining brown sugar gradually, beating well after each addition. Continue beating until soft peaks are formed and egg white mixture does not slide when bowl is partially inverted. Fold in 1/4 tsp. vanilla extract.
7. Remove cake from oven. Cool on cooling rack 1 to 2 min. Carefully spread with the egg white mixture. Return to oven and bake 10 min. longer.
8. Remove from oven. Cool completely in pan on cooling rack. Cut into squares.
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