Wellesley Fudge Cake

Name: Wellesley Fudge Cake
Yield: Serves 12
Ingredients: 2 1/2 cups (12 1/2 ounces/354 grams), all-purpose flour; 2 teaspoons, baking soda; 1 teaspoon, baking powder; 1/2 teaspoon, salt; 3/4 cup, hot water; 1/2 cup (1 1/2 ounces/43 grams), Dutch-processed cocoa powder; 2 teaspoons, vanilla extract; 16 tablespoons, unsalted butter, cut into 16 pieces and softened; 2 cups (14 ounces/397 grams), granulated sugar; 2 large, eggs; 1 cup, buttermilk, room temperature; 1 1/2 cups packed (10 1/2 ounces/298 grams), light brown sugar; 1 cup, evaporated milk; 8 tablespoons, unsalted butter; 1/2 teaspoon, salt; 8 ounces (227 grams), bittersweet chocolate, chopped; 1 teaspoon, vanilla extract; 3 cups (12 ounces/340 grams), confectioners' sugar

Desserts or Baked Goods
Chocolate
Cakes

Appears in Cook's Country December/January 2010, Cook's Country TV

In the early 20th century, Wellesley women were encouraged to stick to plain dishes and steer clear of anything too sweet. Thankfully, they didn't listen.

SERVES 12

TIME 1¾ hours, plus 1 hour cooling and 1 hour chilling

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