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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

HILDEGARDE’S WELLESLEY FUDGE CAKE Recipe

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This recipe for HILDEGARDE’S WELLESLEY FUDGE CAKE is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup sugar
2/3 cup butter
3 eggs
1 cup milk
2 1/2 cups flour
1 heaping teaspoon baking powder
1/2 cup chocolate
1/2 cup chopped nuts

Fudge Frosting:
1 1/2 tablespoons butter, melted and add 1/2 cup unsweetened cocoa
1 1/2 cups confectioners' sugar
1/4 cup milk, few grains of salt
1/2 teaspoon vanilla
Directions:
Directions:
Combine butter and sugar. Add milk and sift flour, salt and baking powder and mix lightly. Add chocolate which has been dissolved by placing on cup of hot water. Add nuts and lastly the three beaten eggs. No time or temperature was given with original recipe. I would bake at 350º until toothpick comes out clean.

Fudge Frosting:
Melt butter, add unsweetened cocoa, confectioners' sugar, milk, few grains of salt. Heat to boiling point and boil 8 minutes. Remove from heat. Beat until creamy and add vanilla. Pour over cake to 1/8 inch depth.
Personal Notes:
Personal Notes:
From old recipe to Mary Riggs Stark. "Mrs. Stark here is the long promised recipe. I hope you have success with it." Hildegarde Erickson (1923).

 

 

 

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