Wellesley Fudge Cake I Recipe - Allrecipes.com
Wellesley Fudge Cake I Recipe

Wellesley Fudge Cake I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch cake pans Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2005

Pretty good. Easy ingredients and didn't make much of a mess. I substituted 3 tbs cocoa powder and 1 tbs veg oil for each ounce of unsweetened baking chocolate. Make sure to check both pans when baking for doneness: one of mine got a little dry.

 
Most Helpful Critical Review
May 28, 2012

Good flavor, but came out very dry. Made into cupcakes, reduced cooking time to 25 mins. Tasted alright straight out of the oven, but after cooling down, the rest of the cupcakes went to waste. Not even frosting could save them.

 

9 Ratings

Feb 15, 2011

This cake has good chocolate flavor and a nice texture. I always make a three layer cake so I decreased the baking time by five minutes. As always, the better the quality of the ingredients you use, the better the flavor of the cake.

 
Nov 23, 2010

I halved the recipe and it made 10 perfect little cupcakes that were moist and full of rich chocolatey flavour! Because I made cupcakes I reduced the baking time to 15min, also for the three eggs I just used one, since I wasn't going to try and use 1 1/2 ;p I also reduced the amount of sugar slightly and it was still plenty sweet

 
Mar 03, 2004

I chose this for my English Project and the class loved it!

 
Mar 15, 2012

One of my favorite chocolate cake recipes! I've made it many a time and people love it. It's super moist and the flavor of chocolate is great, not too sweet.

 
Jun 20, 2011

This cake is DELICIOUS! I have been looking for a cake with a rich chocolate flavor and this is it! I was never much of a chocolate fan because the flavor of chocolate never seems present. This cake has great texture and the flavor is great before the addition of the frosting.

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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