Wellesley Fudge Cake I7 Reviews
“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.” - by Juanita
Original recipe yields 2 - 9 inch cake pans
- 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.
- In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
- 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.
- 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.
Amount Per Serving (24 total)
- 164 cal
- 7.1 g
- 24.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Pretty good. Easy ingredients and didn't make much of a mess. I substituted 3 tbs cocoa powder and 1 tbs veg oil for each ounce of unsweetened baking chocolate. Make sure to check both pans when ba..." See moreking for doneness: one of mine got a little dry."
"This cake has good chocolate flavor and a nice texture. I always make a three layer cake so I decreased the baking time by five minutes. As always, the better the quality of the ingredients you use,..." See more the better the flavor of the cake."
"I halved the recipe and it made 10 perfect little cupcakes that were moist and full of rich chocolatey flavour! Because I made cupcakes I reduced the baking time to 15min, also for the three eggs I ju..." See morest used one, since I wasn't going to try and use 1 1/2 ;p I also reduced the amount of sugar slightly and it was still plenty sweet"
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