Wellesley Fudge Cake

Ingredients

• 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, softened**
• 3 eggs
• 3/4 cup milk**
• 1 teaspoon vanilla extract

Instructions

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, one 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.

Notes

* Or use 2 cups sifted cake flour

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

*** For best results, use our Pan Release!

Attribution

Posted by CookinMom at Recipe Goldmine May 2, 2001.