Wellesley Fudge Cake I Recipes
WELLESLEY CHOCOLATE CAKE RECIPE
Look no further than this one for the perfect chocolate cake recipe. This Wellesley Chocolate Cake recipe is time-tested and a classic that can't be beat.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h5m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Microwave chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool.
- Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Easy Chocolate Frosting.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 65 g, Fiber 3 g, Sugar 49 g, Protein 5 g
WELLESLEY FUDGE CAKE
Wellesley Fudge Cake, goes back to the late 1800's. Two Wellesley College graduates found a recipe for fudge cake in a Boston newspaper and started making it for the Wellesley Tea Room The cake has been famous ever since. This recipes uses Baker's chocolate which has been around for over 100 years.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE FUDGE CAKE: Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool.
- Mix flour, soda and salt in a bowl.
- 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 melted chocolate mixture.
- Pour into 2 greased and floured 9-inch layer pans. Bake at 350°F for 30 to 35 minutes, or until cake tester inserted in centers 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. Garnish with chopped nuts, if desired.
- FOR THE FUDGE FROSTING: Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9 inch layers, the top and sides of one 9-inch square or 13 x 9 inch cake, or the tops of 24 cupcakes.
- Baker's Book of Chocolate Riches.
Nutrition Facts : Calories 649.7, Fat 26.5, SaturatedFat 16, Cholesterol 98.2, Sodium 498.3, Carbohydrate 104.6, Fiber 4.4, Sugar 79.9, Protein 8.2
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