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Wellesley Fudge Cake
4 squares Baker's Unsweetened Baking Chocolate
1 3/4 cup sugar, divided
1/2 cup water
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
3 eggs
3/4 cup milk
1 tsp. vanilla extract
HEAT oven to 350°F.
Microwave chocolate, 1/2 cup of the sugar and water in large microwavable 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.
Combine flour, baking soda and salt; set aside.
Beat butter and remaining 1 1/4 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 melted chocolate mixture and vanilla.
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. Fill and Frost.
Frosting:
4 squares Bakers' Unsweetened Chocolate
2 Tbsp. butter
4 cups powdered sugar
1/2 cup milk
1 tsp vanilla
Microwave the chocolate and butter in a large microwave- safe
bowl on high for 1-2 minutes or until butter is melted. Stir chocolate
until completely melted. Stir in powdered 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.
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From Helen's Kitchen
Baker's Best