Wellesley Fudge Cake I

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.

• Calories: 165 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ cup butter
• 3 eggs
• 4 (1 ounce) squares unsweetened chocolate
• 1 teaspoon salt
• 1 ¼ cups white sugar
• ½ cup hot water
• ⅔ cup milk

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.