"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wellesley Fudge Cake circa 1898 Recipe

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This recipe for Wellesley Fudge Cake circa 1898, by , is from The Best of Betsy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown clipping

Category:
Category:

Ingredients:  
Ingredients:  
4 squares Baker's Unsweetened Chocolate
1/2 cup hot water
1/2 cup sugar
1 tsp. vanilla
1 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter or margarine
1 1/4 cups sugar
3 eggs
3/4 cup milk

Directions:
Directions:
Heat chocolate with water over very low heat, stirring until mixture is smooth. Add 1/2 cup sugar; cook and stir 2 minutes longer. Cool to lukewarm. Add vanilla.

Sift flour, soda and salt. Cream butter. Gradually beat in the sugar; continue beating until fluffy. Beat eggs in thoroughly, one at a time. Add flour and milk alternately, beating after each addition until smooth. Blend in chocolate mixture. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 for 30 to 35 minutes, or until cake tests done. Cool 10 minutes; remove from pans and finish cooling on racks. Fill and frost with Classic Fudge Frosting. Garnish if desired.

Frosting: Melt 4 squares Bakers Unsweetened Chocolate and 2 Tbsp. butter or margarine over very low heat. Combine 4 cups unsifted confectioners sugar, a dash of salt, 1/2 cup milk and 1 tsp. vanilla; add chocolate mixture, blending well. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Makes about 2 1/2 cups.

Personal Notes:
Personal Notes:
Fairly certain this recipe come from a Bakers Chocolate Branded box.

 

 

 

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