Wellesley Fudge Cake | America's Test Kitchen

Name: Wellesley Fudge Cake | America's Test Kitchen
Total time: 225 min
Ingredients: 2 1/2 cups (12 1/2 ounces/354 grams) all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup hot water; 1/2 cup (1 1/2 ounces/43 grams) Dutch-processed cocoa powder; 2 teaspoons vanilla extract; 16 tablespoons unsalted butter, cut into 16 pieces and softened; 2 cups (14 ounces/397 grams) granulated sugar; 2 large eggs; 1 cup buttermilk, room temperature; 1 1/2 cups packed (10 1/2 ounces/298 grams) light brown sugar; 1 cup evaporated milk; 8 tablespoons unsalted butter; 8 ounces (227 grams) bittersweet chocolate, chopped; 1 teaspoon vanilla extract; 3 cups (12 ounces/340 grams) confectioners' sugar

www.americastestkitchen.com

In the early 20th century, Wellesley women were encouraged to stick to plain dishes and steer clear of anything too sweet. Thankfully, they didn't listen.

Keywords

Desserts or Baked Goods
Chocolate
Cakes

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe: