Wellesley Fudge Cake I

Ingredients

• Servings: 2
• 4 (1 ounce) squares unsweetened chocolate
• 1/2 cup hot water
• 1/2 cup white sugar
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 2/3 cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans. sift flour, baking soda and salt together 3 times and set aside.
• in a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. remove from heat and cool to lukewarm.
• cream butter and sugar until light and fluffy. add 3 eggs, one at a time, beating thoroughly after each egg. add half of flour mixture and beat until smooth. add milk and remaining flour mixture alternately in 2 parts. beat smooth after each addition. add vanilla and chocolate mixture. blend well.
• divide batter into two 9 inch pans. bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.