Wellesley Fudge Cake II recipe

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Ingredients

½ cup butter
1 ⅞ cups white sugar
4 egg yolks
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 ⅓ tablespoons baking powder
½ teaspoon salt
4 egg whites
1 cup milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
¾ cup sour cream
1 teaspoon vanilla extract
1 pinch salt

Nutrition Info

444.9 calories
carbohydrate: 63.2 g
cholesterol: 96.6 mg
fat: 22 g
fiber: 4.3 g
protein: 7 g
saturatedFat: 13.1 g
servingSize: -
sodium: 355.5 mg
sugar: 47.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.

  2. In a large bowl, cream together the butter and sugar. Beat in the egg yolks, one at a time. Stir in 2 teaspoons vanilla. Combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk.

  3. In a large clean glass or metal bowl, whip egg whites until soft peaks form. Fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. Divide batter into the 3 prepared pans.

  4. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a wire rack.

  5. To make the frosting: Melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. Remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. Frosting can be used warm to fill and frost the 3 layers.

Recipe Yield

1 - 9 inch 3 layer cake

Recipe Note

This is a delicious chocolate cake that can be made for any occasion. The frosting and cake are both made from scratch. This cake serves twelve people.

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