Table of Contents
FOR THE FUDGE CAKE: Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool. Mix flour, soda and salt in a bowl. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
Yet for many who love Wellesley and Wellesley Fudge Cake, earlier versions of the recipe, including two from alumnae, are worth the effort. One Facebook fan noted that she has been making the cake since the 1980s. Another said she wants to try the dessert, though “I have looked all over for Swans Down cake flour but I can’t find any!”
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.
FOR THE FUDGE FROSTING: Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally.
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