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Wellesley Fudge Cake

Wellesley Fudge Cake recipe
photo by:kraft
I cut my baking teeth on this recipe -- 50 years ago!! In eighth grade I got on a kick of trying different chocolate cake recipes whenever my mom would tolerate my more
posted by
 a cook
on 8/28/2013
30 min
2 hr 5 min
16 servings
Magazine Acquisition

What You Need

pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
cups  sugar, divided
cup  water
cups  flour
tsp.  baking soda
tsp.  salt
cup  butter or margarine, softened
cup  milk
tsp.  vanilla

Make It

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.

Kraft Kitchens Tips

Enjoy a serving of this rich fudge cake on special occasions.
Use Your Stove
Cook chocolate and water in medium saucepan on very low heat just until chocolate is melted, stirring constantly. Add 1/2 cup sugar; cook 2 min., stirring constantly. Cool to lukewarm. Continue as directed.
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