Baker's Chocolate Wellesley fudge cake recipe (1941) - Click Americana (2024)

Ingredients

For the cake

• 4 squares of Baker's unsweetened chocolate
• 1/2 cup of hot water
• 1/2 cup of sugar
• 2 cups of Swans Downs cake flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of butter or other shortening
• 1-1/4 cups of sugar
• 3 eggs
• 2/3 cup milk
• 1 teaspoon of vanilla extract

For the frosting, part 1

• 3 squares of Baker's unsweetened chocolate
• 2 tablespoons of butter
• 1-1/2 cups of sifted confectioner's sugar
• 7 tablespoons of light cream or top milk
• Dash of salt

For the frosting, part 2

• 1 teaspoon of vanilla extract
• 1-1/4 cups of sifted confectioner's sugar, divided (in thirds)

Instructions

1. Place 4 squares of chocolate and the water in the top part of a double boiler.
2. Cook and stir over boiling water until the chocolate is melted and the mixture thickens.
3. Add the 1/2 cup of sugar and cook for 2 minutes.
4. Cool to lukewarm.
5. Sift the flour once, measure, add the baking soda and salt, and sift together three times.
6. Cream the butter, adding 1-1/4 cups of sugar gradually, and cream together until light and fluffy.
7. Add the eggs, one at a time, beating thoroughly after each is added.
8. Add the milk and remaining flour to the creamed mixture, alternately in two parts each, beating after each addition until smooth.
9. Then add the vanilla extract and chocolate mixture and blend.
10. Bake in two greased 8- by 8- by 2-inch layer pans in a moderate oven (350 F) for 40 minutes, or until done.
11. For the fudge frosting, you essentially make a fudge mixture, then add additional ingredients to make it into the frosting. Here's how:
12. Melt 3 squares of Baker's unsweetened chocolate and tablespoons of butter in double boiler over boiling water; blend.
13. Add the 1-1/2 cups of sifted confectioner's sugar, light cream or top milk, and a dash of salt all at once.
14. Beat until smooth.
15. Place the mixture over a low flame, cook and stir until the mixture bubbles up well around the edges.
16. Add 1 teaspoon of vanilla, then add the 1-1/4 cups of sifted confectioner's sugar in thirds, beating after each addition until smooth. (If necessary, place the mixture over a bowl of cold water until thick enough to spread.)
17. Spread the fudge frosting between the layers and on the top and sides of the cake.

Notes

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.