El Peto products ltd.

Home

Chocolate Fudge Cake

1/3 cup shortening, margerine or butter

1 cup white sugar

6 Tblsp. cocoa powder

1/2 tsp. vanilla

2 Tblsp. vegetable oil

1 egg

3/4 cup + 1 heaping Tblsp. shifted El Peto All Purpose Flour mix

1/2 tsp. baking soda

1/2 tsp. salt

1 cup semisweet chocolate chips

3/4 cup water

Cream shortening and sugar until light and fluffy with a mixer. Blend in vanilla extract, cocoa and oil. Add egg, beating well. Sift flour, soda and salt in another bowl. Add to creamed mixture alternately with water, beating after each addition. Spread batter in 9 x 9 or 7 x 11 in. baking pan sprayed with Pam. Sprinkle choc. chips over top of batter. Bake 350 degrees, about 30 or more minutes (until toothpick comes out clean). Cool in pan.

Recipe is easily doubled for a 9 x 13 in. pan, but increase baking time about 10 minutes more or until toothpick comes out clean.

(Original recipe uses 1-1/4 cups sifted all purpose flour)

Submitted by Leah

Original recipe published in Better Homes and Gardens Cooking for Two

El Peto Products Ltd.

Chocolate Fudge Cake