Wellesley Fudge Cake Recipes

WELLESLEY FUDGE CAKE I

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.

WELLESLEY CHOCOLATE CAKE RECIPE

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.

WELLESLEY FUDGE CAKE

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.

WELLESLEY FUDGE CAKE II

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.

WELLESLEY FUDGE CUPCAKES

Steps:

• Make the cupcakes:
• Preheat the oven to 375°F. In a metal bowl set over a pan of barely simmering water melt the chocolate with the water, stirring, until the mixture is smooth and remove the bowl from the heat. In a bowl whisk the butter with the brown sugar until the mixture is blended well and whisk in the yolk and the chocolate mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and add the flour mixture to the chocolate mixture in batches alternately with the milk, stirring well after each addition. Stir in the vanilla, divide the batter among 6 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of the oven for 18 to 20 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack and let them cool.
• Make the frosting while the cupcakes are baking:
• In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, until the mixture is smooth and remove the bowl from the heat. Stir in the confectioners' sugar, 2 teaspoons of the milk, and the vanilla and blend the frosting well (the frosting will thicken as it stands). When the cupcakes are cool, thin the frosting to the desired consistency with the additional milk, stirring in the milk drop by drop.
• Spread each cupcake with some of the frosting.