Tuesday, October 04, 2011

Wellesley Fudge Cake

When I first made this cake many years ago I was amazed at how rich and delicious it was.

The recipe  was created  in the 1800's at the Wellesley Tea Room in Massachusetts.
Here is the recipe. You will not believe how good this cake really is until you try it.

Here are the ingredients you will need:

3 eggs ,
 3/4 cup milk,
1 teaspoon full of vanilla extract. (use real extract. its better)
1/2 cup soft butter or margarine
1 teaspoon baking soda
1 2/3 cup flour 1/4 teaspoon salt
4 squares unsweetened chocolate
1 3/4 cup sugar (divide this in half)
1/2 cup water

Here's How to Make It:

I use round cake pans since this is a layer cake.
Grease two of them and set oven to 350 degrees F.
Melt the chocolate with half the sugar and the water over a low flame. Keep it very low, and stir it continuously so you do not burn this.
Then let this mixture cool down to a tepid temperature.

Cream the butter.
Then beat the rest of the sugar into the butter and mix until it is fluffy looking.
Now add your eggs one at a time and beat them in as well.

Now for the flour. mixture:
mix all the dry ingredients together and stir them well to be sure they are dispersed throughout very well. Flour, salt and baking soda.

Now you can begin to add the flour mixture and the milk to the egg mixture.
The trick is to alternate adding flour, then some milk, then flour..etc until both are mixed in nicely.
Beat them in well to make a nice smooth mixture.
Now add the vanilla to the chocolate and stir in well.
Then add the chocolate-vanilla mixture to the rest of the ingredients.

Pour the cake mixture into the oiled and floured pans.
Bake for about 30 minutes at 350F
Test if its done by touching the center. If it springs back it is done.
Cool the cakes down on racks.


You will fill the cake with chocolate filling and cover the outside with it too.
You could use your favorite canned frosting but here is a nice fudge recipe that goes with this cake:

1 pound of confectioner's or 'powdered' sugar traditionally used for making frosting or icing .
4 squares of unsweetened chocolate
2 Tablespoons of butter
a little dash of salt. Not alot, just enough to bring out flavor.
1/2 cup of milk
1 teaspoon of vanilla

Over very low heat, mix the butter and the chocolate , stirring until it is a nice smooth mixture.
Take it off the heat and add the rest of the ingredients and mix well.
You can let it stand a while if the consistency isn't right.
Spread between the layers then put the two layers together and frost the entire cake, both top and sides.
If it is too thick add milk in tiny amounts until its spreadable.

This recipe is very nice for cupcakes as well.

Good luck and enjoy.


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