Wellesley Fudge Cake I
This recipe dates to the early 1960’s when it was the rage of Washington, D.C. It was frosted with a thick fudge icing.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Butter and flour two 9-inch round baking dishes.
Three times sift together flour, baking soda, and salt; place aside.
Heat the water, chocolate, and 1/2 cup sugar in a small saucepan for 2 minutes while constantly stirring.
Take out of the heat and allow to cool to lukewarm.
Butter and sugar should be fluffy and light in texture.
Add the three eggs one at a time, beating well after each addition.
Beat until smooth after adding half of the flour mixture.
The remaining flour mixture and milk are added in two parts, alternately.
After each addition, beat smoothly.
Add the chocolate and vanilla mixture.
Mix well.