Wellesley Fudge Cake circa 1898
4 squares Baker's unsweetened chocolate (I used Ghirardelli semi-sweet) 4 squares = 4 ounces
1/2 cup hot water
1/2 cup sugar
1 teaspoon vanilla
1 3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup softened butter
1 1/4 cups sugar
3/4 cup milk
Heat chocolate with hot water over very low heat, stirring until mixture is smooth.
Add 1/2 cup sugar. Cook and stir another 2 minutes.
Cool to lukewarm and add vanilla.
Sift flour, soda, and salt.
Cream butter (I used KitchenAid mixer)
Gradually beat in the sugar until fluffy.
Beat in eggs, one at a time.
Add flour mixture and milk alternately.
Blend in chocolate mixture.
Pour into 2 greased 9-inch layer pans. I used 9x13 inch pan.
Bake in preheated 350º oven for 30-35 minutes, or until cake tests done.
Cool 10 minutes, remove from pan (only if you are using the 9-inch pans - otherwise just leave in the 9x13)
When cool, frost with:
Classic Fudge Frosting
Melt 4 squares chocolate (again, I used Ghirardelli semi-sweet because it is what I had in the house) with 2 Tablespoons butter over very low heat.
Combine 4 cups unsifted confectioners sugar, a dash of salt, 1/2 cup milk, and 1 teaspoon vanilla.
Add cooled chocolate mixture. Blend well.
Spread over cake.
Hazel Nina had a lick of frosting - her first family birthday party since she was born
And she wouldn't have minded a little more as she stares at someone's plate