Wellesley Fudge Cake Recipe

Name: Wellesley Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sq. unsweetened chocolate; 1/2 c. water; 1 3/4 c. sugar; 1 2/3 c. flour; 1 tsp. baking soda; 1 tsp. salt; 1/2 c. butter or margarine; 3 eggs; 3/4 c. milk or buttermilk; 1 tsp. vanilla

Servings: persons

1
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth.
2
Add 1/2 cup of the sugar; cook and stir 2 minutes longer.
3
Cool.
4
Mix flour, soda and salt. Cream butter.
5
Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
6
Add eggs, one at a time, beating thoroughly after each.
7
Alternately add flour mixture and milk, beating after each addition until smooth.
8
Blend in vanilla and chocolate mixture.
9
Pour into 2 greased and floured 9-inch layer pans.
10
Bake at 350u00b0 for 30 to 35 minutes or until cake tester inserted in centers comes out clean.
11
Cool in pans 10 minutes.
12
Remove from pans and finish cooling on racks.
13
Spread desired frosting between layers and over top and sides.
14
Garnish with chopped nuts, if desired.

1965

kcal

Calories

100

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 sq. unsweetened chocolate, 1/2 c. water, 1 3/4 c. sugar, 1 2/3 c. flour, and more.

Yes, Wellesley Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wellesley Fudge Cake

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