Wellesley Fudge Cake Ii Recipes
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
WELLESLEY FUDGE CAKE I
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
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
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