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Baker’s Chocolate Wellesley fudge cake recipe (1941)

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Baker's Chocolate Wellesley fudge cake recipe

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 recipe

Baker’s Chocolate Wellesley fudge cake recipe

Ingredients

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 type of shortening
1-1/4 cups of sugar
3 eggs
2/3 cup milk
1 teaspoon of vanilla extract

Directions

Place the 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.

MORE  Frosted layered sandwich loaf (1965)

Bake in two greased 8 x 8 x 2-inch layer pans in a moderate oven (350 F) for 40 minutes, or until done. Spread the “Easy fudge frosting” between the layers and on the top and sides of the cake.

MORE: Baker’s double fudge chocolate frosting (1966)

Easy fudge frosting recipe

Ingredients

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

Directions

Melt the chocolate and 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. (All measurements are level.)

Baker's Chocolate Wellesley fudge cake recipe


Wellesley fudge cake recipe card

Baker's Chocolate Wellesley fudge cake recipe card

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2 Responses

  1. 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.

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