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“Wellesley Fudge Cake, goes back to the late 1800’s. Two Wellesley College graduates found a recipe for fudge cake in a Boston newspaper and started making it for the Wellesley Tea Room The cake has been famous ever since. This recipes uses Baker’s chocolate which has been around for over 100 years.”

Ingredients Nutrition


  1. FOR THE FUDGE CAKE: Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool.
  2. Mix flour, soda and salt in a bowl.
  3. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
  4. Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and melted chocolate mixture.
  5. Pour into 2 greased and floured 9-inch layer pans. Bake at 350°F for 30 to 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides. Garnish with chopped nuts, if desired.
  6. FOR THE FUDGE FROSTING: Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9 inch layers, the top and sides of one 9-inch square or 13 x 9 inch cake, or the tops of 24 cupcakes.
  7. Baker’s Book of Chocolate Riches.

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