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Wellesley Fudge Cake Recipe

Layer Cake

Rating:

4 squares BAKER'S Unsweetened Baking Chocolate
1 ¾ cups granulated sugar, divided
½ cup water
1 2/3 cups all-purpose flour*
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) butter or margarine, softened**
3 eggs
¾ cup milk**
1 teaspoon vanilla extract

*Or use 2 cups sifted cake flour. **Or use ½ cup vegetable shortening and 1 cup milk.

Heat oven to 350 degrees F.

Microwave chocolate, ½ cup of the sugar and water in large microweavable 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.

Mix flour, baking soda and salt; set aside.

Beat butter and remaining 1 ¼ 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 extract.

Pour into 2 greased and floured 9-inch round cake pans.

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.