2017-2018 Meeting Dates

We hope to see you at the following meetings for the 2017-18 year.

Monday, September 25, 2017
Harvard Club of Boston
Speaker:  Joan Vennochi, Boston Globe Assistant Editor and Columnist

Monday, November 6, 2017
Crowne Plaza, Natick
Speaker:  Andy McCawley, President/CEO NE Center and Home for Veterans

Monday, January 22, 2018
Wellesley Country Club
Speaker:  Paula A. Johnson, President of Wellesley College

Monday, March 5, 2018
Wellesley Country Club
Town Affairs Night

 

 

Wellesley Fudge Cake

Cake ingredients

2 ½ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup hot water

½ cup Dutch-processed cocoa powder

1 cup (2 sticks) butter, cut into 16 pieces and softened

2 cups sugar

2 large eggs

1 cup buttermilk, room temperature

2 teaspoons vanilla extract

Cake: With oven rack in the middle position, heat oven to 350 degrees F. Grease and flour two 8-inch square pans (or use two 9 inch rounds). Whisk together flour, baking soda, baking powder and salt in a bowl. In a small bowl, whisk together hot water and cocoa powder until smooth. With an electric mixer on medium speed (or a standing mixer), beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and mix until incorporated. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk. Mix until combined.  Reduce speed to low and slowly add cocoa mixture and vanilla.  Mix until incorporated.

Divide batter evenly between the prepared pans.  Bake until a toothpick or cake tester inserted in the center of the cake comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes, then turn out onto wire racks to cool completely.

Frosting ingredients:

3 ½ cups confectioner’s sugar

½ cup cocoa powder

½ cup (1 stick) butter, cut in half and softened

1 ½ cups packed light brown sugar

½ teaspoon salt

1 cup half and half

4 ounces bittersweet chocolate, chopped

1 teaspoon vanilla

Frosting: Sift together confectioner’s sugar and cocoa. Heat 4 tablespoons butter, brown sugar, salt and ½ cup of half and half in a large saucepan over medium-low heat, stirring occasionally, until small bubbles appear around the perimeter of the pan, 4-8 minutes. Reduce heat to low and simmer, stirring frequently, until mixture thickens slightly and turns a deep golden brown, about 8-10 minutes. Transfer to a large bowl. Slice remaining butter in 4 pieces and stir in with remaining half and half. Add chopped chocolate and vanilla and stir until smooth. Slowly whisk in the confectioner’s sugar and cocoa until incorporated. Cool to room temperature, stirring occasionally. Refrigerate for 30-40 minutes until frosting reaches the desired spreading consistency.

Assemble the Cake: Place a cake layer on a serving platter. Spread approximately 1 cup of frosting over the surface. Top with the 2nd cake layer. Generously spread remaining frosting evenly over the top and sides of the cake. Cake can be held at room temperature or covered and refrigerated.  Bring to room temperature before serving.

 Serves up to 16

Recipe from Cook’s Country and Sifting Focus.

 

 

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