I am after a recipe from the vintage women's weekly recipe card library? Family Chocolate Cake?

Hi everyone,





Just wanted to know if anyone can help me find a particular recipe from the very old vintage women's weekly recipe card library? It is the family chocolate cake, my mum has the whole recipe box but this card went missing years ago %26amp; we have never been able to find the recipe for this cake anywhere. It is the best cake ever lol and reminds me of when I was a child. If anyone has it or could give me some ideas of how I could find it it would be much appreciated!





Thanks!!I am after a recipe from the vintage women's weekly recipe card library? Family Chocolate Cake?
i googled youre query and got this recipe. I hope this helps.


INGREDIENTS








2 cups (500ml) water


3 cups (660g) caster sugar


250g butter, chopped


1/3 cup (35g) cocoa powder, sifted


1 teaspoon bicarbonate of soda, sifted


3 cups (450g) self-raising flour


4 eggs, beaten lightly


90g butter


1/3 cup (80ml) water


陆 cup (110g) caster sugar


1陆 cups (240g) icing sugar mixture


1/3 cup (35g) cocoa powder











METHOD








Preheat oven to moderate. Grease deep 26.5cm x 33cm (14 cup/3.5 litres) baking dish: line base with baking paper.





Combine the water, sugar, butter and combined sifted cocoa powder and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.





Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.





Bake cake in moderate oven about 50 minutes. Stand cake in baking dish 10 minutes, before turning onto wire rack; turn cake top-side up to cool. Spread cold cake with fudge frosting.





Fudge frosting:


Combine butter, water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.





TIP: Choose a perfectly level-bottomed baking dish; one made from cast aluminium is the best choice, but almost any type will work. If the cake appears to be cooking too quickly in the corners of the pan, reduce oven temperature to moderately slow; this will increase cooking time by up to 15 minutes