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Wellesley Fudge Cake




Source of Recipe


unknown


List of Ingredients




4 squares plain chocolate
1/2 cup hot water
1/2 cup sugar
2 cups sifted cake/self-raising flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 cup milk (if using butter use 3/4 cup milk)
1 teaspoon vanilla



Recipe



Melt chocolate with water in the top of a double boiler over hot water, stirring until chocolate is melted and mixture thickens. Add 1/2 cup sugar to the mixture; cook and stir 2 minutes longer. Cool to lukewarm.

Sift flour with baking soda and salt. Cream shortening; gradually add 1 1/4 cups sugar, then cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition until smooth. Blend in vanilla and chocolate mixture. Pour batter into three 9-inch cake tins that have been lines with greaseproof paper. Bake at 350° for 25 minutes or until cake springs back when touched lightly. Cool in pans for 10 minutes, then remove.

Notes:

For a 13 x 9 inch pan, cook for 40-45 minutes.

For two 9-inch square pans, cook for 30-35 minutes.

For two 8-inch square pans, cook for 35-40 minutes.

For three 8-inch cake tins, cook for 25-30 minutes.

For muffins, cook for 25-30 minutes.