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Wellesley Fudge Cake - Circa 1898




Source of Recipe


Bakers' Chocolate






List of Ingredients



• 4 squares BAKER'S unsweetened Chocolate
  
• 1/2 cup each hot water and sugar
  
• 1 3/4 cups all purpose flour
  
• 1 tsp. baking soda
  
• 1 tsp. salt
  
• 1/2 cup butter
  
• 1 1/4 cups sugar
  
• 3 eggs
  
• 3/4 cup milk
  
• CLASSIC FUDGE FROSTING:
  
• 4 squares BAKER's unsweetened chocolate
  
• 2 Tblsp. butter
  
• 4 cups confectioner's sugar
  
• dash of salt
  
• 1/2 cup milk
  
• 1 tsp. vanilla
  






Instructions



1. Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans.
   
2. Heat chocolate with water over very low heat, stirring until mixture is smooth. Add 1/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla.
   
3. Sift flour, baking soda and salt.
   
4. In another bowl, cream butter. Gradually beat in sugar (1 1/4 cup), continue beating until fluffy. Beat eggs in thoroughly, one at a time.
   
5. Add flour mixture and milk alternately, beating after each addition until smooth.
   
   
6. Blend in chocolate mixture. Pour into 2 greased and floured 9-inch layer pans.
   
7. Bake at 350 degrees for 30 to 35 minutes or until cake tests done. Cool 10 minutes. Renmove from pans and finish cookling on wire racks. Fill and frost with Classic Fudge Frosting.
   
8. To make frosting: Melt 4 choclate squares and butter over very low heat. Combine confectioner's sugar, dash of salt , milk and vanilla; add chocolate mixture, blending well. Let stand, if necessary, until of spreading consistancy, stirring occasionally. Spread quickly, adding a small amount of additioanl milk if frosting thickens. (Makes about 2 1/2 cups)