Wellesley Fudge Cake (Baker's Unsweetened Baking Chocolate Squares)

Makes 12
Prep 25 m
Bake 30 - 35 m
Prep 10 for frosting

Ingredients

Fudge Cake:

White-Chocolate Butter-Cream Frosting

Directions

Cake:

  1. 1 of 6 Heat oven to 350 degrees F. Grease two 9-inch round pans. Line bottoms with waxed paper. Grease paper; flour.
  2. 2 of 6 Mix chocolate, 1/2 cup sugar and water in microwave-safe bowl. Microwave on high 2 minutes, stirring halfway through. Then stir to melt chocolate. Let cool to lukewarm.
  3. 3 of 6 Stir together flour, baking soda and salt in second bowl.
  4. 4 of 6 Beat together butter and remaining 1 1/4 cups sugar in large bowl until smooth, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. On low, add flour mixture alternately with milk, in 3 additions. Beat 2 minutes until smooth. Stir in chocolate mixture and vanilla. Pour into prepared pans.
  5. 5 of 6 Bake in 350 degree F oven 30 to 35 minutes, until cakes spring back when lightly touched. Cool in pans on rack 10 to 15 minutes. Remove cakes to rack to cool.
  6. 6 of 6 Stack layers, filling with frosting. Frost outside of cake.

Frosting:

  1. 1 of 1 Microwave chocolate and cream in large microwave-safe bowl on high power 1-1/2 minutes, stirring halfway. Stir to melt chocolate. Let cool to room temperature, 15 minutes. Beat butter, sugar gradually into cooled chocolate on high speed until smooth and fluffy, 2 minutes. Makes 12 servings.
Nutrition Information for Wellesley Fudge Cake (Baker's Unsweetened Baking Chocolate Squares)
Servings Per Recipe: 12
Per Serving: 199 mg sodium, 2 g fiber, 37 g Fat, total, 63 g carb., 22 g sat. fat, 127 mg chol., 587 kcal cal., 6 g pro.