*  Exported from  MasterCook  *
                            WELLESLEY FUDGE CAKE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Squares Bakers' unsweetened
      1/2   c            Water
    1 3/4   c            Sugar, divided
    1 2/3   c            Flour
    1       t            Baking soda
      1/4   ts           Salt
      1/2   c            (1 stick) butter, softened
    3                    Eggs
      3/4   c            Cmilk
    1       t            Vanilla
    1       c            Chopped Diamond walnuts
    4                    Squares Bakers' Unsweetened
    2       tb           Margarine or butter
    4       c            Confectioners sugar
      1/2   c            Milk
    1       t            Vanilla
   For the Cake:
   1. Heat oven to 350F. Microwave chocolate, water and
   1/2 cup of the sugar in a microwave-safe bowl on high
   1-2 minutes or until chocolate is almost melted,
   stirring halfway through the heating time. Remove and
   stir until completely melted. Cool to lukewarm.
   2. Mix flour, baking soda and salt; set aside. Beat
   margarine or butter and the remaining sugar in a large
   bowl until light and fluffy. One at a time, add eggs,
   beating well after each addition. Add flour mixture
   alternately with milk, beating after each addition
   until smooth. Stir in chocolate mixture and vanilla.
   Pour into 2 greased and floured 9 inch round layer
   3. Bake for 30-35 minutes or until cake springs back
   to the touch. Cool in pans 10 minutes. Remove from
   pans to cool on a wire rack. Frost and sprinkle
   walnuts around the top edge of the cake.
   For the Frosting:
   Microwave the chocolate and margarine or butter in a
   large microwave- safe bowl on high for 1-2 minutes or
   until margarine is melted. Stir chocolate until
   completely melted. Stir in confectioners sugar, milk
   and vanilla and blend until smooth. Let stand, if
   necessary, until of spreading consistency, stirring
   occasionally. Spread quickly. (Add an additional 2-3
   tsps. of milk if frosting becomes too thick) Makes
   about 2 1/2 cups frosting.
   Source:  Holiday Desserts From Jello, Baker’s and
   Diamond Typed for you by: Linda Fields, Cyberealm BBS
   Watertown NY 1993 315-785-8098 or 786-1120
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