Wellesly Fudge Cake [Wellesly Fudge Cake]
<http://www.tastespotting.com/clicks.php?url=http://foodsofourlives.com/\
2013/06/wellesly-fudge-cake/&disp=237881>
To adjust for high altitude I used 1 cup milk instead of 2/3 cups and
baked at 300Ë instead of 350Ë. Serves: 8-10
Ingredients
* 4oz dark chocolate
* ½ cup hot water
* ½ cup granulated sugar
* 2 cups sifted cake flour
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* ½ cup soft butter
* 2 teaspoons pure vanilla extract
* 1¼ cups granulated sugar
* 4 eggs, beaten
* â
" cups milk
FOR THE FUDGE FROSTING
* 4oz dark chocolate, broken into pieces
* 3 cups granulated sugar
* 1 cup milk
* ½ cup butter, cut into small pieces
* 2 tablespoons light corn syrup
Preparation Instructions
1. Preheat your oven to 350Ë and prepare two 8â³ cake pans
by smearing with butter and then cut out a piece of parchment paper to
fit into the bottom of the pan and smooth it into the pan. Set aside.
2. In a small saucepan over medium heat, combine the chocolate and
hot water. When the chocolate is melted, stir in the ½ cup granulated
sugar until dissolved, set aside to cool.
3. In a medium mixing bowl, combine the flour, baking powder, baking
soda and salt, set aside.
4. In the bowl of an electric mixer fitted with a paddle attachment,
cream together the butter, 1¼ cups granulated sugar and vanilla
extract until fluffy, about 2-3 minutes on medium high.
5. Lower the mixer speed to low and add the eggs in 4 additions,
mixing thoroughly between additions.
6. Slowly pour in the chocolate mixture with the mixer running.
7. Next, in four additions alternately add the flour mixture and milk
starting with the flour, beating only until smooth between additions.
8. Turn batter into prepared cake pans and bake until a toothpick
inserted in the center comes out clean, about 25-30 minutes.
9. Allow the cakes to cool in their pans about 20 minutes and then
run a knife around the edge and carefully turn out onto a cooling rack.
Cool completely before icing.
TO MAKE THE FUDGE ICING
10. In a large saucepan combine all the ingredients except the vanilla
extract, place over low heat and stir until all the sugar has completely
dissolved (you can check this by rubbing a little of the mixture between
your fingers, if you feel granules then keep stirring, just be careful
it is hot).
11. Once the sugar is completely dissolved, stop stirring allow the
temperature to raise to 234Ë or soft ball stage, stir every once in
a while throughout this process.
12. Once it reaches 234Ë, remove from heat and allow to cool to
110Ë.
13. Add the vanilla extract and beat on high (use a stand mixer, if
you try to use a hand mixer you will burn it out trust me
.)
until creamy and of spreading consistency.
14. Fill and frost the cake.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
