It took no time to come together, and no time to bake. My two layers were done baking in just 30 minutes, and they cooled quickly. I had planned on making a chocolate buttercream frosting, but the kids requested vanilla, so vanilla it was. The result was a nice, sturdy cake with a nice chocolate flavor. It wasn't spectacular, it wasn't omg good, but it was nice. It wasn't overly rich or over-indulgent, it was just what you want when you want a little slice of cake that isn't too heavy. It definitely would have been better with a chocolate frosting, but I couldn't do anything about that one. I will definitely be making this cake again, it was simple enough to be an everyday sort of cake, although after about the second day it loses it's staying power, so I recommend freezing individual slices if you want it last longer. Keep an eye on the cook time for this Wellesley Fudge Cake- my layers were done at 30 minutes, and had I let them go to 35-40 they would have been dry as a bone.
Wellesley Fudge Cake
4 (1 ounce) squares unsweetened chocolate
1/2 cup hot water
1/2 cup white sugar
1/2 cup butter
1 1/4 cups white sugar
2/3 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
- Preheat oven to 350. Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
- In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
- Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
- Divide batter into two 9 inch pans. Bake at 350ºF for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.