Wellesley Fudge Cake
A rich, chocolaty fudge cake with moist layers and deep cocoa flavor, perfect for celebrations or satisfying chocolate cravings among friends and family.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, salt, baking powder, and soda.
- Alternate adding dry ingredients and sour milk to the creamed mixture, beginning and ending with dry ingredients.
- Mix cocoa and hot water to form a smooth mixture and blend into the batter.
- Grease and flour two 8-inch cake pans.
- Divide the batter evenly between the prepared pans.
- Bake in a preheated 350°F (175°C) oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for a few minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sour milk, you can make a substitute by adding 1 tablespoon of vinegar to a cup of regular milk and letting it sit for 5 minutes. Ensure your shortening is at room temperature for easier creaming with sugar. This cake also pairs beautifully with Peaches And Cream Bars for a delightful dessert spread.
Serving Suggestions
Serve slices of Wellesley Fudge Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh berries or a drizzle of chocolate sauce can enhance the presentation and flavor. For a complete meal, consider pairing it with light dishes like Gertie's Sweet Potato Casserole, creating a delightful balance of flavors.
Storage & Reheating
Store leftover Wellesley Fudge Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake, where it will keep well for about a week. To reheat, place individual slices in the microwave for 10-15 seconds until warmed through, or enjoy it cold for a more fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Wellesley Fudge Cake contains roughly 314 calories, with 7g protein, 55g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 875mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute the shortening with unsalted butter or vegetable oil. If using butter, make sure it's softened to room temperature for the best creaming results. Oil will yield a slightly denser cake, while butter will add a rich flavor.
What if I don't have sour milk?
If you don't have sour milk on hand, you can easily create a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes. This will mimic the acidity of sour milk and work well in the recipe.
How can I make this cake gluten-free?
To make a gluten-free version of Wellesley Fudge Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum for better texture. This will allow those with gluten sensitivities to enjoy the deliciousness of this cake without compromising flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).