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Wellesley Fudge Cake


  • 4 squares BAKER'S Unsweetened Baking Chocolate
  • 1 3/4 cups granulated sugar, divided
  • 1/2 cup water
  • 1 2/3 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened**
  • 3 eggs
  • 3/4 cup milk**
  • 1 teaspoon vanilla extract

* Or use 2 cups sifted cake flour

** Or use 1/2 cup vegetable shortening and 1 cup milk.


  1. Heat oven to 350 degrees F.
  2. Microwave chocolate, 1/2 cup of the sugar and water in large microwavable bowl on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to lukewarm.
  3. Mix flour, baking soda and salt; set aside.
  4. Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Add flour mixture alternately with milk, beating after each addition until smooth.
  7. Stir in chocolate mixture and vanilla extract.
  8. Pour into 2 greased and floured 9-inch round cake pans.
  9. Bake for 30 to 35 minutes or until cake springs back when lightly touched.
  10. Cool for 10 minutes; remove from pans.
  11. Cool completely on wire racks. Frost as desired.

Posted by CookinMom at Recipe Goldmine May 2, 2001.

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