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Wellesley Fudge Cake I

By: Juanita  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 230 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 2 - 9 inch cake pans
 

Ingredients

  • 4 (1 ounce) squares unsweetened chocolate
  • 1/2 cup hot water
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 3 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. 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.
  2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 164 | Total Fat: 7.1g | Cholesterol: 37mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2005 by BEC25CA 
Pretty good. Easy ingredients and didn't make much of a mess. I substituted 3 tbs cocoa... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2004 by KUBLA2 
I chose this for my English Project and the class loved it! MORE

 
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