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Wellesley Fudge Cake
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Wellesley Fudge Cake

1 Hr(s) 5 Min(s)
30 Min(s) Prep
35 Min(s) Cook
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12 servings
Original recipe yields 12 servings
4 squares BAKER'S Unsweetened Chocolate
1 3/4 cups sugar divided
1/2 cup water
1 2/3 cups flour *
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) butter or margarine, softened**
3 egg s
3/4 cup milk **
1 tsp. vanilla
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Let's Make It
1
Heat oven to 350°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. 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. Pour into 2 greased and floured 9-inch round cake pans.
4
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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