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Wellesley Fudge Cake

* Exported from MasterCook *

WELLESLEY FUDGE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
4 Squares Bakers' unsweetened
-chocolate
1/2 c Water
1 3/4 c Sugar, divided
1 2/3 c Flour
1 t Baking soda
1/4 ts Salt
1/2 c (1 stick) butter, softened
3 Eggs
3/4 c Cmilk
1 t Vanilla
1 c Chopped Diamond walnuts
-----FROSTING-----
4 Squares Bakers' Unsweetened
-chocolate
2 tb Margarine or butter
4 c Confectioners sugar
1/2 c Milk
1 t Vanilla

For the Cake:

1. Heat oven to 350F. Microwave chocolate, water and
1/2 cup of the sugar in a microwave-safe bowl on high
1-2 minutes or until chocolate is almost melted,
stirring halfway through the heating time. Remove and
stir until completely melted. Cool to lukewarm.

2. Mix flour, baking soda and salt; set aside. Beat
margarine or butter and the remaining sugar in a large
bowl until light and fluffy. One at a time, add eggs,
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 layer
pans.

3. Bake for 30-35 minutes or until cake springs back
to the touch. Cool in pans 10 minutes. Remove from
pans to cool on a wire rack. Frost and sprinkle
walnuts around the top edge of the cake.

For the Frosting:

Microwave the chocolate and margarine or butter in a
large microwave- safe bowl on high for 1-2 minutes or
until margarine is melted. Stir chocolate until
completely melted. Stir in confectioners sugar, milk
and vanilla and blend until smooth. Let stand, if
necessary, until of spreading consistency, stirring
occasionally. Spread quickly. (Add an additional 2-3
tsps. of milk if frosting becomes too thick) Makes
about 2 1/2 cups frosting.

Source: Holiday Desserts From Jello, Baker's and
Diamond Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 1993 315-785-8098 or 786-1120

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