Hyde Park Fudge Cake

• 513 ounces chocolate unsweetened
• 23 cup vegetable shortening
• 223 large eggs
• 113 cups water
• 3/4 cup sour milk
• 113 teaspoons vanilla extract
• 3 cups flour, all-purpose
• 2 3/4 cups sugar
• 113 teaspoons baking soda
• 113 teaspoons salt
• 3/4 cup sugar
• 6 tablespoons evaporated milk
• 3 ounces chocolate unsweetened
• 1 1/2 teaspoons butter

1. Grease a Bundt pan.
2. Dust with fine bread crumbs and chill.
3. Preheat oven to 350F (180C).
4. Melt the chocolate with the shortening.
5. Combine eggs, water, milk, and vanilla.
6. Blend well.
7. Mix flour, sugar, soda, and salt thoroughly.
8. Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well.
9. Pour into pan and bake until done, 50 to 65 minutes.
10. Cool in the pan 30 minutes.
11. Turn out on a cake rack and glaze with icing.
12. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved.
13. Melt butter and chocolate together.
14. Combine with chocolate mixture.
15. You may add one to two teaspoon hot water to the icing to enhance the sheen.
16. Pour icing over the cake.

chocolate, vegetable shortening, eggs, water, sour milk, vanilla, flour, sugar, baking soda, salt, sugar, milk, chocolate, butter

Taken from recipeland.com/recipe/v/hyde-park-fudge-cake-42280 (may not work)