Recipe for Wellesley Fudge Cake


    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.

    Heat oven to 350 degrees F.

    Microwave chocolate, 1/2 cup of the sugar and water in large microweavable 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.

    Mix flour, baking soda and salt; set aside.

    Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla extract.

    Pour into 2 greased and floured 9-inch round cake pans.

    Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans.

    Cool completely on wire racks. Frost as desired.