Table of Contents
Legend has it that College founder Henry Durant once declared, “pies, lies, and doughnuts should never have a place in Wellesley College,” so students who wanted a chocolate fix decided to hone their fudge-making and baking skills in secret. The result of these early efforts was a decadent square layer cake topped with a slab of fudge frosting.
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.
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.
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.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…