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Wellesley Fudge Cake
Doherty Family, Haverhill, MA
“This is a recipe we still use today for birthdays, originated from our Great-Aunt Lola.”
Maura P. Doherty
INGREDIENTS
Makes 2 (9-inch) round cakes
1 1⁄2 cups granulated sugar 2 large eggs
2⁄3 cup vegetable shortening 2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon cream of tartar
3⁄4 to 1 ounce semisweet choc- olate, melted
1 cup milk
1 teaspoon vanilla extract
PREPARATION
1. Preheat oven to 375°F. Grease 2 (9-inch) round cake pans.
2. Place the sugar, eggs and shortening in a large bowl. Using a handheld mixer fitted with the beater attachment, beat on medium speed until creamy. Add the flour, baking soda and cream of tartar and beat on medium-low speed until combined.
3. Add the chocolate, milk and vanilla and beat on medium speed until smooth, about 3 minutes.
4. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
5. Let cool on a wire rack for 10 minutes, then turn the cakes out onto the rack to cool completely before frosting.
64 – TASTE OF HOME