This year, the Hammond-Harwood House will be issuing the 50th Anniversary Edition of the Maryland’s Way Cookbook, which was compiled in 1963 by Hope Andrews and Francis Kelly as a fundraiser to support the House. This classic of Chesapeake cooking has inspired cooks ever since, and we’re thrilled that it will once again be available to everyone who wants to make crab cakes, corn pudding, and chocolate cake. And in case you’d like to make that chocolate cake this weekend, here is the recipe for Maryland Fudge Cake, which was contributed to the cookbook by Miss L.C. Claude.
Maryland Fudge Cake
1/2 cup butter, 1 cup sugar, 2 squares bitter chocolate, 1/2 cup flour, 1/2 teaspoon salt, 2 eggs, 1 teaspoon vanilla, 1 cup black walnut meats
Cream butter and sugar. Melt chocolate over hot water. Sift flour and salt. Beat eggs very light. Combine ingredients, adding vanilla and walnut meats. Mix well, and spread on paraffin paper in a shallow pan. Bake 10 minutes in a hot oven at 400 degrees. Ice and cut in squares.
Icing: 2 teaspoons butter, 1 cup powdered sugar, 2 tablespoons cocoa, 3 tablespoons or less boiling coffee. Cream butter and sugar, add cocoa, then coffee gradually until of spreading consistency.