Baker’s Chocolate Wellesley fudge cake
Why that old-fashioned “just right” flavor depends on Baker’s Chocolate!
The double chocolate richness of Wellesley fudge cake is a favorite from way back — practically irresistible when you make it, as your grandmother doubtless did, with Baker’s Chocolate.
For, though we cook today by surer, simpler recipes, real chocolate flavor at its best is the same old-time one that Baker’s gives. For Baker’s is what it has been since 1780 — pure chocolate. Just the essence and richness of choice cocoa beans, with all the luscious cocoa butter retained, and nothing whatsoever added!
A modernized recipe makes this favorite old-time cake more pleasing than ever! Creamier and easier-to-spread fudge frosting — thanks to this simpler recipe! A light, more velvety, moist crumb — due to a smart new mixing method!
ALSO SEE: Sweet! More than 100 classic cake recipes for every occasion
Baker's Chocolate Wellesley fudge cake (1941)
Ingredients
- 7 squares of Baker's unsweetened chocolate (separated)
- 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 type of shortening
- 1-1/4 cups of sugar
- 3 eggs
- 2/3 cup milk
- 1 teaspoon of vanilla extract
- 2 tablespoons of butter
- 1-1/2 cups of sifted confectioner's sugar
- 7 tablespoons of light cream or top milk
- Dash of salt
- 1 teaspoon of vanilla extract
- 1-1/4 cups of sifted confectioner's sugar, divided (in thirds)
Instructions
- (All measurements are level.) Place 4 squares of chocolate and the water in the top part of a double boiler.
- Cook and stir over boiling water until the chocolate is melted and the mixture thickens.
- Add the 1/2 cup of sugar and cook for 2 minutes.
- Cool to lukewarm.
- Sift the flour once, measure, add the baking soda and salt, and sift together three times.
- Cream the butter, adding 1-1/4 cups of sugar gradually, and cream together until light and fluffy.
- Add the eggs, one at a time, beating thoroughly after each is added.
- Add the milk and remaining flour to the creamed mixture, alternately in two parts each, beating after each addition until smooth.
- Then add the vanilla extract and chocolate mixture and blend.
- Bake in two greased 8- by 8- by 2-inch layer pans in a moderate oven (350 F) for 40 minutes, or until done.
- Now, to make the "Easy fudge frosting", melt 3 squares of Baker's unsweetened chocolate and tablespoons of butter over boiling water; blend.
- Add the 1-1/2 cups of sifted confectioner's sugar, light cream or top milk, and a dash of salt all at once.
- Beat until smooth.
- Place the mixture over a low flame, cook and stir until the mixture bubbles up well around the edges.
- 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.)
- Spread the "Easy fudge frosting" between the layers and on the top and sides of the cake.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 198mgCarbohydrates: 93gFiber: 2gSugar: 78gProtein: 4g
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.
Wellesley fudge cake recipe card
SEE MORE: 100+ classic cake recipes: The ultimate vintage collection
6 Responses
The recipe at the top of the page has ommitted the “milk.” Lucky I thought to come back to the site where found the “recipe card” or I would have had a flop on my hands. My husband loves this cake.
THANK YOU so much for letting me know! It’s been updated. :-) So glad you found the recipe that your husband loves!
On the amount of Chocolate, is it 4 oz of chocolate (todays package is 4 squares = 1 oz.) or is it simply 4 squares (1/4 oz each) ?
Thanks.
I was also wondering about the choc squares. In the old days, 1 sq=1 oz.
4 squares today=2 oz
The recipe as shown at the top of the page calls for 7 squares of chocolate. The instructions for the cake instruct us to place the chocolate in the top of a double boiler, but does not say how much of the chocolate. I have a copy of this recipe that I cut off of a box of Baker’s chocolate many years ago. Only four (4) squares of chocolate should be used for the cake (the remaining 3 squares are reserved for the frosting, apparently – however, my original recipe instructions call for 4 squares for the cake and 4 more for the frosting). This is an important detail. By the way, this is the ultimate chocolate cake. Definitely, a chocolate cake for purists!
Yolanda Turner
can you please send me your recipe i made this same one about 40 years but like most lost the recipe it was so good, merry christmas