Wellesley Fudge Cake Ii Recipe

Name: Wellesley Fudge Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 7/8 cups white sugar; 4 egg yolks; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 1/3 tablespoons baking powder; 1/2 teaspoon salt; 4 egg whites; 1 cup milk; 2 teaspoons vanilla extract; 2 cups semisweet chocolate chips; 3/4 cup sour cream; 1 teaspoon vanilla extract; 1 pinch salt

Servings: persons

1/2 cup butter
1 7/8 cups white sugar
4 egg yolks
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/3 tablespoons baking powder
1/2 teaspoon salt
4 egg whites
1 cup milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
3/4 cup sour cream
1 teaspoon vanilla extract
1 pinch salt

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.

1614

kcal

Calories

Fat

190

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 14 ingredients. The key ingredients include: 1/2 cup butter, 1 7/8 cups white sugar, 4 egg yolks, 1 cup all-purpose flour, and more.

Yes, Wellesley Fudge Cake Ii 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 Ii

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