Wellesley Fudge Cake

What You Need

4 squares unsweetened chocolate
1/2 cup hot water
1 3/4 cups sugar
1 teaspoon vanilla
2 cups cake flour
1 teaspoon soda
1 teaspoon salt
1/2 cup butter or margarine
3 eggs
3/4 cup milk
Classic Fudge Frosting (recipe follows)

Here's How

Melt chocolate with water over very low heat, stirring until smooth. Add 1/2 cup sugar. Cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla.

Sift together flour, soda, and salt. Cream butter. Gradually beat in remaining sugar. Continue beating until fluffy. Beat eggs in thoroughly, one at a time. Add flour mixture and milk alternately, beating after each addition until smooth. Blend in chocolate mixture. Pour into two greased and floured 9 inch layer pans. Bake at 350 degrees 30 to 35 minutes or until cake tests done. Cool 10 minutes. Remove from pans and cool on racks. Frost with Classic Fudge Frosting.

Classic Fudge Frosting
4 squares unsweetened chocolate
2 tablespoons butter
4 cups unsifted powdered sugar
1/2 cup milk
1 teaspoon vanilla
Dash salt

Melt chocolate with butter over very low heat. Combine powdered sugar, salt, milk, and vanilla. Add chocolate mixture, blending well. Let stand until of spreading consistency, stirring occasionally. Spread quickly, adding small amount of additional milk, if necessary, if frosting thickens. Makes about 2 1/2 cups.

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