Wellesley Fudge Cake Recipe - Cooking Index
Wellesley Fudge Cake Recipe - Cooking Index
| 4 oz | 113g | Unsweetened baking chocolate |
| 1/2 cup | 118ml | Water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 2/3 cups | 104g / 3.7oz | Flour |
| 1 teaspoon | 5ml | Baking soda |
| 1 teaspoon | 5ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter - unsalted, softened |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 3 | Eggs | |
| 3/4 cup | 177ml | Milk |
| 1 teaspoon | 5ml | Vanilla |
| Hungarian chocolate frosting - see recipe |
Preheat oven to 350F.
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add the 1/2 cup sugar and cook and stir 2 minutes longer. Cool.
Mix flour, soda and salt. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and chocolate mixture.
Pour into 2 greased and floured 9 in. layer pans.
Bake at 350F for 30 to 35 minutes, of until tester comes out clean. Cool in pans 10 minutes
Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides.
Source:
Baker's Book Of Chocolate Riches
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