- Recipes Home
- Interest Groups
Wellesley Fudge Cake Recipe
|Unsweetened chocolate square||4 (Baker'S)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Flour||1 2⁄3 Cup (26.67 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Fudge frosting||1⁄2 Cup (8 tbs) (Classic)|
Serving size: Complete recipe
Calories 4542 Calories from Fat 1759
% Daily Value*
Total Fat 202 g310.8%
Saturated Fat 108.5 g542.5%
Trans Fat 0 g
Cholesterol 893.3 mg
Sodium 3941.4 mg164.2%
Total Carbohydrates 670 g223.2%
Dietary Fiber 24.9 g99.5%
Sugars 469.3 g
Protein 62 g123.5%
Vitamin A 74.3% Vitamin C
Calcium 45.7% Iron 183.3%
*Based on a 2000 Calorie diet
Add 1/2 cup of the sugar; cook and stir 2 minutes longer.
Mix flour, soda and salt.
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.