WELLESLEY FUDGE CAKE I

Wellesley Fudge Cake I image

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.

Provided by Juanita Peek

Categories Desserts Cakes Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

Ingredients

4 (1 ounce) squares unsweetened chocolate
½ cup hot water
½ cup white sugar
½ cup butter
1 ¼ cups white sugar
3 eggs
⅔ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

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.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 24.3 g, Cholesterol 34 mg, Fat 7.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 189.4 mg, Sugar 15 g