Wellesley Fudge Cake Recipe
Ingredients
| Unsweetened bakers chocolate square | 4 | |
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Flour | 1 2/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Milk | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Classic Fudge Frosting | ||
Directions
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth.
Add 1/2 cup of the sugar; cook and stir 2 minutes longer.
Cool.
Mix flour, soda and salt.
Cream butter.
Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Alternately add flour mixture and milk, beating after each addition until smooth.
Blend in vanilla and chocolate mixture.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350° for 30 to 35 minutes, or until cake tester inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and finish cooling on racks.
Spread frosting between layers and over top and sides.
Garnish with chopped nuts, if desired.
Add 1/2 cup of the sugar; cook and stir 2 minutes longer.
Cool.
Mix flour, soda and salt.
Cream butter.
Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
Add eggs, one at a time, beating thoroughly after each.
Alternately add flour mixture and milk, beating after each addition until smooth.
Blend in vanilla and chocolate mixture.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350° for 30 to 35 minutes, or until cake tester inserted in centers comes out clean.
Cool in pans 10 minutes.
Remove from pans and finish cooling on racks.
Spread frosting between layers and over top and sides.
Garnish with chopped nuts, if desired.
Chef
