Wellesley Fudge Cake I recipe

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Ingredients

4 (1 ounce) squares unsweetened chocolate
½ cup hot water
½ cup white sugar
½ cup butter
1 ¼ cups white sugar
3 eggs
⅔ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Nutrition Info

164.5 calories
carbohydrate: 24.3 g
cholesterol: 34 mg
fat: 7.1 g
fiber: 1.1 g
protein: 2.7 g
saturatedFat: 4.2 g
servingSize: -
sodium: 189.4 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.

  2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.

  3. Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.

  4. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Recipe Yield

2 - 9 inch cake pans

Recipe Note

This recipe dates to the early 1960's when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.

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