Wellesley Fudge Cake Recipe
INGREDIENTS
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For the Cake:
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2 1/2 cups (about 12 1/2 ounces) flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup hot water
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1/2 cup (about 1 1/2 ounces) Dutch-processed cocoa powder (Hershey's Special Dark also works)
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1 cup (2 sticks) unsalted butter, softened
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2 cups (about 14 ounces) granulated sugar
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2 large eggs
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1 cup (about 8 ounces) buttermilk, at room temperature
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2 teaspoons vanilla extract
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For the Frosting:
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1 1/2 cups (about 11 1/4 ounces) packed light brown sugar
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1 cup (about 8 ounces) evaporated milk
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1/2 cup (1 stick) unsalted butter, softened and cut into 1/2 inch pieces
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1/2 teaspoon salt
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8 ounces bittersweet chocolate, coarsely chopped
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1 teaspoon vanilla extract
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3 cups (about 12 ounces) confectioners' sugar, sifted
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