Baker's Chocolate Wellesley fudge cake recipe (1941)
The double chocolate richness of Wellesley fudge cake is a favorite from way back -- practically irresistible when you make it, as your grandmother doubtless did, with Baker's Chocolate.
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Cooking tools:
- Double boiler
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- Mixing bowl
- Measuring spoon
- Kitchen scale
- Hand mixer
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- Saucepan
- Wooden spoon
- Cake pan
- Cooling rack
- Oven
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Bowl of cold water
- Spoon
Ingredients
- 4 squares of Baker's unsweetened chocolate
- 1/2 cup of hot water
- 1/2 cup of sugar
- 2 cups of Swans Downs cake flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of butter or other shortening
- 1-1/4 cups of sugar
- 3 eggs
- 2/3 cup milk
- 1 teaspoon of vanilla extract
- 3 squares of Baker's unsweetened chocolate
- 2 tablespoons of butter
- 1-1/2 cups of sifted confectioner's sugar
- 7 tablespoons of light cream or top milk
- Dash of salt
- 1-1/4 cups of sifted confectioner's sugar, divided (in thirds)
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