Wellesley Fudge Cake I

Wellesley Fudge Cake I

7

"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."

Ingredients

servings 164 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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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.
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Reviews

7
  1. 9 Ratings

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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 w...

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 yo...

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 egg...