Baker’s Chocolate Wellesley fudge cake recipe (1941)

Instructions

1. (All measurements are level.) Place the 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. Now, to make the "Easy fudge frosting", melt 3 squares of Baker's unsweetened chocolate and tablespoons of butter over boiling water; blend.
12. Add the 1-1/2 cups of sifted confectioner's sugar, light cream or top milk, and a dash of salt all at once.
13. Beat until smooth.
14. Place the mixture over a low flame, cook and stir until the mixture bubbles up well around the edges.
15. 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.)
16. Spread the "Easy fudge frosting" between the layers and on the top and sides of the cake.