Wellesley Fudge Cake I

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup butter 
• 3  eggs 
• 2 cups flour all-purpose
• 0.7 cup milk 
• 1 teaspoon salt 
• 4 ounce chocolate unsweetened
• 1 teaspoon vanilla extract 
• 0.5 cup water hot
• 1.3 cups sugar white

Equipment

• sauce pan
• oven
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes.
3. Remove from heat and cool to lukewarm.
4. Cream butter and sugar until light and fluffy.
5. Add 3 eggs, one at a time, beating thoroughly after each egg.
6. Add half of flour mixture and beat until smooth.
7. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition.
8. Add vanilla and chocolate mixture. Blend well.
9. Divide batter into two 9 inch pans.
10. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.