Wellesley Fudge Cake

Author: Jane

4 squares unsweetened baking chocolate ½ cup hot water
1 3/4 cups sugar 1 tsp vanilla
1 3/4 cups sifted all-purpose flour 1 tsp baking soda
1 tsp salt ½ cup (1 stick) butter or margarine
3 eggs 3/4 cup milk

Heat chocolate with water over very low heat,  stirring until mixture is smooth.  Add ½ cup sugar and cook 2 minutes longer.  Cool to lukewarm.
Add vanilla.

Sift flour, baking soda, and salt.

Cream the butter.  Gradually beat in the remaining 1 ¼  cups sugar, and beat until fluffy.  Beat in eggs, one at a time.
Add the flour and milk alternately, beating after each addition until smooth.
Blend in the chocolate mixture.

Pour into two greased and floured 9-inch layer cake pans.  Bake at 350 degrees for 30 to 35 minutes, or until cake tests done.
Cool ten minutes; remove from pans and finish cooling on racks.  Frost with Classic Fudge Frosting.

Notes and Variations

"Flour" the pan with unsweetened cocoa powder instead of flour, to avoid white spots.


Ad in women's magazines from General Foods Corp. (Bakers Chocolate), 1982.