Wellesley Fudge Cake II Recipe
- ½ cup butter
- 1 ⅞ cups white sugar
- 4 egg yolks
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ⅓ tablespoons baking powder
- ½ teaspoon salt
- 4 egg whites
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 pinch salt
step 1: Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
step 2: In a large bowl, cream together the butter and sugar. Beat in the egg yolks, one at a time. Stir in 2 teaspoons vanilla. Combine the flour, cocoa, baking powder and salt, stir into the creamed mixture alternately with the milk.
step 3: In a large clean glass or metal bowl, whip egg whites until soft peaks form. Fold 1/3 of whites into batter to lighten it, then quickly fold in remaining whites until no streaks remain. Divide batter into the 3 prepared pans.
step 4: Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a wire rack.
step 5: To make the frosting: Melt the chocolate chips in the top of a double boiler, stirring occasionally until smooth. Remove from heat and stir in the sour cream, 1 teaspoon vanilla and pinch of salt. Frosting can be used warm to fill and frost the 3 layers.