As far as I am concerned, Lydia ann Miller, cook, and Edna Nissley, waitress, at Das Dutchman Essenhaus left out a key word in the title of this cake...Fudge. 

I made the cake because you cook it in an 8 x 8 - inch square pan which is just perfect for just the two of us. I didn't know how delicious it was going to taste. I did let the cake cool, I think, for an hour, but it was like eating fudge candy it was so good. I would highly recommend it if you were entertaining with a few couples and don't forget some ice cream. 

I did make one change. Nothing was mentioned about frosting so I decided to just spread about 3/4 cup of chocolate chips on top as soon as I took it out of the oven, waited about 3 minutes, and then spread them out over the top. Just the right amount of icing.


1       egg

1       cup sugar

1/2    cup cocoa

1/2    cup shortening

1       teaspoon baking soda

1/2    teaspoon baking powder

1-1/2 cups flour

1       teaspoon vanilla

1/2    teaspoon salt

1/2    cup milk

1/2    cup boiling water

3/4    cup chocolate chips, optional

Preheat oven to 325 degrees F. Grease or spray an 8 x 8 inch square baking dish. Set aside.

Put ingredients in a mixing bowl in the order in which they are give.
Beat with beater for 3 minutes. (I stopped about half way through and scraped the sides of the bowl.)
Pour into pan and bake for 40 to 50 minutes.
Cool on wire rack.


Immediately upon removing dish from the oven, sprinkle in one layer about 3/4 cup chocolate chips on top. 

Wait 3 minutes and then

spread chip to ice the cake.I thought I was going to have to put the dish back in the oven for another minutes, but I just kept spreading and ...