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Wellesley Fudge Cake Recipe
|Unsweetened chocolate square||4 Ounce|
|Hot water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , well beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Fudge frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5464 Calories from Fat 2036
% Daily Value*
Total Fat 233 g358%
Saturated Fat 113.9 g569.6%
Trans Fat 0 g
Cholesterol 1102.9 mg
Sodium 3262.3 mg135.9%
Total Carbohydrates 822 g274.1%
Dietary Fiber 23.1 g92.4%
Sugars 576.8 g
Protein 66 g132.2%
Vitamin A 78.8% Vitamin C
Calcium 102.4% Iron 240%
*Based on a 2000 Calorie diet
Place over very low heat, stirring constantly, until chocolate is melted.
Add the 1/2 cup sugar and stir until dissolved.
Set aside to cool.
Sift flour, baking powder, baking soda, and salt together; set aside.
Cream butter with extract; gradually add the 11/4 cups sugar, creaming until fluffy.
Add eggs in thirds, beating thoroughly after each addition.
Blend in chocolate mixture.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Turn batter into 2 prepared 8x8x2-inch baking pans and spread evenly to edges.
Bake at 350Â°F 25 to 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost with Fudge Frosting II.