If Cake and Fudge Had a Baby...

it would look like (and taste like) this. "Isn't that just a brownie?" you might ask. No, in fact, it is not a brownie, but a strange yet delicious cake-flavored-fudge-textured hybrid. Another winner from the "150 Best American Recipes" book my friends and I are cooking through. The best part: FOOL PROOF, cause when it comes to cake, I'm definitely a fool. So easy. Read and find out. I love that the recipe suggests you cut the leftovers into cubes, and freeze to be used with ice cream at a later date. I think it might look prettier baked in a round form, but it would lend itself well to all sorts of shapes I imagine. Also, it looks small, but trust me, all you need is a tiny piece, so don't fret about making enough for a large group of company.

Grandmother's Creamy Chocolate Cake
from "The 150 Best American Recipes" cookbook

16 Tablespoons (2 sticks) unsalted butter cut into pieces
8 ounces bittersweet chocolate finely chopped
3/4 cup sugar
4 large eggs at room temperature (oops, didn't do that, but it still turned out)
1/4 cup flour
Whipped cream, creme fraiche or vanilla ice cream for serving

Preheat oven to 300 degrees and set a rack in the middle level. butter an 8 inch square baking pan and line it with foil.

Melt the butter, chocolate, and sugar in a medium heavy saucepan over medium low heat, stirring almost constantly until well blended. Remove the pan from heat and let stand 3 min.

One by one, whisk in the eggs. Sift the flour over the mixture and stir in. Rap the sauce pan on the counter to deflate any air bubbles and pour the batter into the prepared pan.

Put the baking pan inside a larger pan and fill the larger pan with enough hot water to come halfway up the sides of the baking pan.

Bake for 35-40 min (was more like 50-60!) or until the cake tester is set on top and a knife inserted int eh center comes out streaky but not wet. Lift the pan out of the water bath and place on a cooling rack. Let come to room temperature. Refrigerate for at least one hour before un molding.

When the cake is cold, gently turn it over onto a serving platter. lift off the pan and carefully remove the foil. Serve cold or at room temperature with whipped cream, cream fraiche, or ice cream.