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Wellesley Fudge Cake Recipe

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This recipe for Wellesley Fudge Cake is from Handed Down & Passed Around, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 squares Baker's unsweetened chocolate
1/2 c. hot water
1/2 c. sugar
1 tsp. vanilla
1 3/4 c. sifted all-purpose flour
1 tsp. soda
1 tsp. salt
1/2 c. margarine
1 1/4 c. sugar
3 eggs
3/4 c. milk
Frosting:
4 squares Baker's unsweetened chocolate
2 tbsp. butter
4 c. unsifted powdered sugar
dash of salt
1/2 c. milk
1 tsp. vanilla
Directions:
Directions:
Heat chocolate with water over very low heat, stirring until mixture is smooth. Cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla. Sift flour, soda and salt. Cream butter. Gradually beat in sugar and continue beating until fluffy. Beat eggs in 1 at a time. Add flour and milk alternately; beating after each addition until smooth. Blend in chocolate mixture. Pour into 2 greased and floured 9 inch pans. Bake at 350º or until done. Cool 10 minutes, remove from pans, and finish cooling on racks. Frost with Classic Fudge Frosting.
Frosting: Melt chocolate and butter over very low heat. Combine powdered sugar, salt, milk, and vanilla; add chocolate mixture, blending well. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of milk if frosting thickens too much.

 

 

 

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