Wellesley fudge cake
Wellesley fudge cake recipe in the cake category
Recipe ingredients:
- 4 squares Baker’s Unsweetened Baking Chocolate
- 1 3/4 cups granulated sugar, divided
- 1/2 cup water
- 1 2/3 cups flour or 2 cups sifted cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup, 1 stick, butter or margarine, softened
- 3 eggs
- 3/4 cup milk or 1/2 cup vegetable shortening and 1 cup milk
- 1 teaspoon vanilla extract
Recipe method:
- Heat oven to 350 degrees F.
- Microwave chocolate, 1/2 cup of the sugar and water in large microweavable bowl on high 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
- Stir until chocolate is completely melted. Cool to lukewarm.
- Mix flour, baking soda and salt. Set aside.
- Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture alternately with milk, beating after each addition until smooth.
- Stir in chocolate mixture and vanilla extract.
- Pour into 2 greased and floured 9 inch round cake pans.
- Bake 30 to 35 minutes or until cake springs back when lightly touched.
- Cool 10 minutes. Remove from pans.
- Cool completely on wire racks. Frost as desired.
Tags: Wellesley, fudge, recipe, cake, recipes, cooking