Wellesley Fudge Cake
Source of Recipe
kraftfoods
Prep Time: 30 min
Total Time: 2 hr 5 min
Makes: 16 servings
4 squares BAKER'S Unsweetened Baking Chocolate
1-3/4 cups sugar, divided
1/2 cup water
1-2/3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
3 eggs
3/4 cup milk
1 tsp. vanilla
PREHEAT oven to 350°F. Microwave chocolate, 1/2 cup of the sugar and the water in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool to lukewarm.
MIX flour, baking soda and salt; set aside. Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round cake pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely. Frost as desired.
Size It Up
Enjoy a serving of this rich fudge cake on special occasions.
Use Your Stove
Place chocolate and water in heavy 1-qt. saucepan; cook on very low heat just until chocolate is melted, stirring constantly. Add 1/2 cup of the sugar; cook 2 min., stirring constantly. Cool to lukewarm. Continue as directed.
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