Wellesley Fudge Cake I Recipe

Name: Wellesley Fudge Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 ounce) squares unsweetened chocolate; 1/2 cup hot water; 1/2 cup white sugar; 1/2 cup butter; 1 1/4 cups white sugar; 3 eggs; 2/3 cup milk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt

Servings: persons

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

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.

1442

kcal

Calories

Fat

196

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 11 ingredients. The key ingredients include: 4 (1 ounce) squares unsweetened chocolate, 1/2 cup hot water, 1/2 cup white sugar, 1/2 cup butter, and more.

Yes, Wellesley Fudge Cake I 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 I

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