People often say to me, “You make all those hundred-year-old recipes . . . Don’t you ever have cooking disasters?”
And, I usually reply, “I seldom have a disaster. Most recipes turn out fine, but I make them only once; some are very good and I make them a couple of times; and, a few I absolutely love and they have become part of my regular cooking repertoire.”
But, I do occasionally have cooking disasters. This is one of those times.
I found a recipe for Runkel’s Fudge Roll in an advertisement for Runkel’s Cocoa in a hundred-year-old issue of Good Housekeeping, and thought to myself, “I bet this will be a good recipe. Usually recipes in advertisements were carefully tested.”
Wrong – The fudge filling hardened very quickly, and was difficult to spread; AND, the cake base broke into pieces when I tried to roll it.
The one good thing about this recipe is that it was very tasty – even though it didn’t look very nice.
Here’s the original recipe:
Runkel's Fudge Roll
2 tablespoons butter, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375° F. Put butter, sugar, eggs, milk, and vanilla in a mixing bowl, and stir together. Add flour, baking powder and salt; beat until smooth. Put batter on a 15x10x1 -inch baking sheet that is lined with parchment paper. Make sure that the batter goes to the edges and corners of the pan, and that it is spread evenly. Bake 12-15 minutes, or until toothpick comes out clean. Remove from oven and turn upside down on a piece of parchment paper that has been covered with sugar. Peel off the parchment paper that was used when baking. Immediately spread with the fudge filling, and roll as for a jelly roll.
1 1/2 tablespoons butter
1/4 cup cocoa
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon vanilla
Melt butter using medium low heat in a saucepan, add cocoa and stir until smooth. Stir in sugar, salt, and milk. Increase heat to medium, and bring to a boil while stirring occasionally. Immediately remove from heat, and add vanilla. Beat until smooth, and spread on cake base. Note: This icing hardens quickly. Immediately spread as soon as it reaches a spreadable consistency.