Wellesley Fudge Cake

4 ounces Baker’s unsweetened chocolate
½ cup hot water
½ cup sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup butter
1 ¼ cups sugar
3 eggs
¾ cup milk
Classic Fudge Frosting (link)

  1. Heat oven to 350° 
  2. Heat chocolate with water over very low heat, stirring until mixture is smooth. Add the ½ cup sugar; cook and stir 2 min. longer. Cool to lukewarm. Add vanilla.
  3. Sift together flour, baking soda, and salt. Cream the butter. Gradually beat in the sugar; continue beating until fluffy. Beat eggs in thoroughly, one at a time. Add flour and milk alternately, beating after each addition until smooth. Blend in chocolate mixture.
  4. Pour into the nine-inch pans.
  5. Bake at 350° for 30 – 35 min., or until cake tests done. Cool for 10 min.; remove from pans and finish cooling on racks.

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