Wellesley Fudge Cake II

Directions

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.

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Reviews (2)

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17

GGRAHAM

Mar. 25, 2003

"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...." See more"

4

Keri

Sep. 10, 2009

"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 and h..." See moread a wonderful taste. I didn't do the 3 pans, instead I did one 9x13 glass pan, increased time to 35 min. I also decreased the cocoa to 1/2 cup, as I only had dark chocolate cocoa. When it came out, I cut a small piece to try the cake, then drizzled the gooey choc. icing on it while both were hot. The gooey soaked right in, and what a treat!! Very sweet though. Just how I like it!!!"