Wellesley Fudge Cake
INGREDIENTS
•
Wellesley Fudge Cake
•
Cake
•
2 1/2 cups all-purpose flour
•
2 teaspoons baking soda
•
1 teaspoon baking powder
•
1/2 teaspoon salt
•
3/4 cup hot water
•
1/2 cup Dutch-processed cocoa powder
•
1 cup (2 sticks) butter, cut into 16 pieces, and softened
•
2 cups granulated sugar
•
2 large eggs
•
1 cup buttermilk, room temperature
•
2 teaspoons vanilla extract
•
Frosting
•
3 1/2 cups confectioners’ sugar
•
1/2 cup cocoa powder
•
1/2 cup (1 stick) butter, cut in half, and softened
•
1 1/2 cups packed light brown sugar
•
1/2 teaspoon salt
•
1 cup half and half
•
4 ounces bittersweet chocolate, chopped
•
1 teaspoon vanilla extract
ADVERTISEMENT