Wellesley fudge cake from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 63) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Foodiewife on September 24, 2016

    The cake was quite good, but be careful not to overbake. Mine took 28 minutes, and I should have removed it one minute sooner. It was a TAD bit dry. The frosting, however, is amazing! Allow two hours for it to set. One hour wasn't enough, and it was a bit runny and messy to work with. Once it sets-- wow! Fudgy and so delicious!

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