Saturday, September 11, 2010
Wellesley Fudge Cake
Fast forward to two weeks ago, I was discussing potential birthday cake with Frakah (my birthday is at the end of October), and remembered Wellesley Fudge Cake, but could not remember where I had seen the recipe. I knew it was in a Cook's Country or Cook's Illustrated, but I had quite a stack to sort through in order to find it. When I did find it you can believe I was very, very happy.
The frosting proved rather tricky- the sort of caramelization process was a bit prolonged for me. The butter, evaporated milk and sugar just did not seem to thicken as quickly as the recipe said it should. It's also a bit more strenuous to whisk the powdered sugar into the thick fudge, and then the frosting had to cool to room temperature, stirring occasionally (which meant more tiring whisking). Frosting the cake was slightly easier than most cake, though I think I broke another piece of cake in the process (we'll never know for sure because the frosting covered, but let's just say my cake looked like it had a tumor on one side).