Recipe: Wellesley Fudge Cake with Hungarian Chocolate Frosting

WELLESLEY FUDGE CAKE

4 ounces unsweetened baking chocolate
1/2 cup water
1 3/4 cup sugar, divided use
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, softened
3 eggs
3/4 cup milk
1 teaspoon vanilla
Hungarian Chocolate Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) layer cake pans.

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add the 1/2 cup sugar and cook and stir 2 minutes longer. Cool.

Mix flour, baking soda and salt. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and chocolate mixture.

Bake at 350 degrees F for 30 to 35 minutes, of until tester comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

Spread frosting between layers and over top and sides.

HUNGARIAN CHOCOLATE FROSTING

5 ounces unsweetened baking chocolate
3 cups powdered sugar
1/3 cup hot water
1 egg (pasteurized egg substitute)
8 tablespoons unsalted butter, softened

Melt chocolate in saucepan over very low heat, stirring constantly until smooth. Pour into mixer bowl. Add powdered sugar and hot water, all at once and blend well. Add egg and blend well. Blend in butter one tablespoon at a time beating thoroughly after each addition. If frosting is too thin to spread place in fridge until spreading consistency is reached.

Makes enough to cover top bottom and sides of two 8 in or 9 in layer cakes or top bottom and sides of one 9x13 in. sheet cake or 10 in tube cake.

Servings: 12
Source: Baker's Book of Chocolate Riches