Wellesley Fudge Cake II

"This is a delicious chocolate cake that can be made for any occasion. The frosting and cake are both made from scratch. This cake serves twelve people."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 445 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a large bowl, cream together the butter and sugar. Beat in the egg yolks, one at a time. Stir in 2 teaspoons vanilla. Combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk.
  3. In a large clean glass or metal bowl, whip egg whites until soft peaks form. Fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. Divide batter into the 3 prepared pans.
  4. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a wire rack.
  5. To make the frosting: Melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. Remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. Frosting can be used warm to fill and frost the 3 layers.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

The icing on this cake is absolutely AWFUL!I am a chocolate lover but i had to throw the cake away everone that tasted it hated the icing i am going to delete it from my recipe box.

Ok, my review is for the cake alone, not the icing. I cooked the cake only, and added the "gooey chocolate icing" from another recipe on here. The cake alone was wonderful!! It was very light...

Other stories that may interest you