Wellesley Fudge Cake II Popular Recipes

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Wellesley Fudge Cake II

"This is a scrumptious chocolate cake that can be made for any event. The frosting and cake are each crafted from scratch. This cake serves twelve humans."

Ingredients :

• half cup butter
• 1 7/eight cups white sugar
• four egg yolks
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/3 tablespoons baking powder
• half of teaspoon salt
• 4 egg whites
• 1 cup milk
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• three/four cup sour cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions :

Prep : 20M	Cook : 12M	Ready in : 50M

• Preheat oven to 325 tiers F (165 degrees C). Grease and flour 3 nine inch spherical cake pans.
• In a large bowl, cream collectively the butter and sugar. Beat within the egg yolks, separately. Stir in 2 teaspoons vanilla. Combine the flour, cocoa, baking powder and salt, stir into the creamed combination alternately with the milk.
• In a huge clean glass or steel bowl, whip egg whites till soft peaks form. Fold 1/3 of whites into batter to lighten it, then quickly fold in final whites till no streaks stay. Divide batter into the three prepared pans.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the middle of the cake comes out smooth. Cool in pans on a cord rack.
• To make the frosting: Melt the chocolate chips in the top of a double boiler, stirring from time to time till smooth. Remove from heat and stir inside the sour cream, 1 teaspoon vanilla and pinch of salt. Frosting may be used warm to fill and frost the 3 layers.

Notes :

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