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Wellesley Fudge Cake

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Ingredients
  Unsweetened chocolate square 4 (Baker'S)
  Water 1⁄2 Cup (8 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Flour 1 2⁄3 Cup (26.67 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Eggs 3
  Milk 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon
  Fudge frosting 1⁄2 Cup (8 tbs) (Classic)
Directions

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.
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-inch layer pans.
Bake at 350° 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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4.01923
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4542 Calories from Fat 1759

% Daily Value*

Total Fat 202 g310.8%

Saturated Fat 108.5 g542.5%

Trans Fat 0 g

Cholesterol 893.3 mg297.8%

Sodium 3941.4 mg164.2%

Total Carbohydrates 670 g223.2%

Dietary Fiber 24.9 g99.5%

Sugars 469.3 g

Protein 62 g123.5%

Vitamin A 74.3% Vitamin C

Calcium 45.7% Iron 183.3%

*Based on a 2000 Calorie diet

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Wellesley Fudge Cake Recipe