Wellesley Fudge Cake II

Wellesley Fudge Cake II

2

"This is a delicious chocolate cake that can be made for any occasion. The frosting and cake are both made from scratch. This cake serves twelve people."

Ingredients

50 m servings 445 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a large bowl, cream together the butter and sugar. Beat in the egg yolks, one at a time. Stir in 2 teaspoons vanilla. Combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk.
  3. In a large clean glass or metal bowl, whip egg whites until soft peaks form. Fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. Divide batter into the 3 prepared pans.
  4. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a wire rack.
  5. To make the frosting: Melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. Remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. Frosting can be used warm to fill and frost the 3 layers.

Reviews

2

The icing on this cake is absolutely AWFUL!I am a chocolate lover but i had to throw the cake away everone that tasted it hated the icing i am going to delete it from my recipe box.

Ok, my review is for the cake alone, not the icing. I cooked the cake only, and added the "gooey chocolate icing" from another recipe on here. The cake alone was wonderful!! It was very light...