Chocolate Fudge Cake

Ingredients:•1-2/3 cups flour
•1 teaspoon baking soda
•1 teaspoon salt
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•4 ounces unsweetened chocolate
•1/2 cup water
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•1/2 cup butter, softened
•1-3/4 cups sugar
•3 eggs
•1 teaspoon vanilla
•3/4 cup milk

Preparation:
Grease and flour two 9-inch round cake pans. Preheat the oven to 350 degrees F. Combine the first set of ingredients with a wire whisk. Set aside. In a microwavable container melt chocolate with water. Microwave 1 minute and check chocolate. If not melted, continue microwaving for 10 seconds at a time. Set aside. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add the vanilla and mix. Pour in the chocolate a little at a time and mix. Combine completely. Add the flour mixture alternately with the milk until all is used. Pour batter into prepared pans. Bake for 27 to 35 minutes until tested with a toothpick and cake has pulled away from the pans.

Frosting
Ingredients:
•3 cups powdered sugar
•2/3 cup cocoa
•1/2 cup butter
•1 teaspoon vanilla
•1/3 cup milk
Preparation:
Sift together powdered sugar and cocoa. Melt butter. Add butter and vanilla to sifted mixture. Stir. Add milk to get desired spreading consistancy. If more milk is required, add by tablespoon at a time.

Mock Crayfish

Ingredients:

2 pounds very firm-fleshed white fish - Examples of white fish are the popular Cod, Haddock, Seabass, Halibut, Dover Sole, Flat Head and Turbot, to name but a few. They all come from the sea and are characterised by white firm flesh

2 lemons, quartered
1 bay leaf
Pinch of peppercorns
Sauce (see recipe)

For sauce:
½ cup mayonnaise
1 tablespoon ketchup
½ teaspoon horseradish
2 to 3 teaspoons pickle relish (sweet or dill)
Pinch of salt
Pinch of pepper

Preparation:
Put fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.

Sauce:In bowl, whisk all ingredients together and pour over cooked, cooled fish.