WELLESLEY FUDGE CAKE II

Wellesley Fudge Cake II image

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.

Provided by Sierra

Categories Desserts Cakes Chocolate Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 14

Ingredients

½ cup butter
1 ⅞ cups white sugar
4 egg yolks
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 ⅓ tablespoons baking powder
½ teaspoon salt
4 egg whites
1 cup milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
¾ cup sour cream
1 teaspoon vanilla extract
1 pinch salt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
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.
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.
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.
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.

Nutrition Facts : Calories 444.9 calories, Carbohydrate 63.2 g, Cholesterol 96.6 mg, Fat 22 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 13.1 g, Sodium 355.5 mg, Sugar 47.9 g