WELLESLEY FUDGE CAKE I
This recipe dates to the early 1960's when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.
Provided by Juanita Peek
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
- In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
- Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
- Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 24.3 g, Cholesterol 34 mg, Fat 7.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 189.4 mg, Sugar 15 g
BAKER'S CHOCOLATE WELLESLEY FUDGE CAKE (1941)
Steps:
- (All measurements are level.) Place 4 squares of chocolate and the water in the top part of a double boiler.
- Cook and stir over boiling water until the chocolate is melted and the mixture thickens.
- Add the 1/2 cup of sugar and cook for 2 minutes.
- Cool to lukewarm.
- Sift the flour once, measure, add the baking soda and salt, and sift together three times.
- Cream the butter, adding 1-1/4 cups of sugar gradually, and cream together until light and fluffy.
- Add the eggs, one at a time, beating thoroughly after each is added.
- Add the milk and remaining flour to the creamed mixture, alternately in two parts each, beating after each addition until smooth.
- Then add the vanilla extract and chocolate mixture and blend.
- Bake in two greased 8- by 8- by 2-inch layer pans in a moderate oven (350 F) for 40 minutes, or until done.
- Now, to make the "Easy fudge frosting", melt 3 squares of Baker's unsweetened chocolate and tablespoons of butter over boiling water; blend.
- Add the 1-1/2 cups of sifted confectioner's sugar, light cream or top milk, and a dash of salt all at once.
- Beat until smooth.
- Place the mixture over a low flame, cook and stir until the mixture bubbles up well around the edges.
- Add 1 teaspoon of vanilla, then add the 1-1/4 cups of sifted confectioner's sugar in thirds, beating after each addition until smooth. (If necessary, place the mixture over a bowl of cold water until thick enough to spread.)
- Spread the "Easy fudge frosting" between the layers and on the top and sides of the cake.
Nutrition Facts : Calories 506 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 198 grams sodium, Sugar 78 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
WELLESLEY CHOCOLATE CAKE RECIPE
Look no further than this one for the perfect chocolate cake recipe. This Wellesley Chocolate Cake recipe is time-tested and a classic that can't be beat.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h5m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Microwave chocolate, 1/2 cup sugar and 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.
- Mix flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round 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. Fill and frost with Easy Chocolate Frosting.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 65 g, Fiber 3 g, Sugar 49 g, Protein 5 g
WELLESLEY FUDGE CAKE
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.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Mix flour, soda and salt in a bowl.
- Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
- 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.
- 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.
- 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.
- Baker's Book of Chocolate Riches.
Nutrition Facts : Calories 649.7, Fat 26.5, SaturatedFat 16, Cholesterol 98.2, Sodium 498.3, Carbohydrate 104.6, Fiber 4.4, Sugar 79.9, Protein 8.2
WELLESLEY FUDGE CAKE II
This is a delicious chocolate cake that can be made for any occasion. The frosting and cake are both made from scratch. This cake serves twelve people.
Provided by Sierra
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 63.2 g, Cholesterol 96.6 mg, Fat 22 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 13.1 g, Sodium 355.5 mg, Sugar 47.9 g
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