Wellington Fudge Cake is a rich, chocolate based pudding, best served hot.RecipeFirst mix 2 cups flour, 2 cups granulated sugar, and 1/2 tsp. salt in a large bowl and set aside.In a pot mix 1 cup margarine, 3 tbsp. cocoa, and 1 cup cold water. Bring to a boil then add to the flour mix.Beat together 1/2 cup buttermilk, 1 tsp. vanilla, 1 tsp. baking soda, and 2 eggs (well beaten before adding). Add this mixture to the bowl of previous ingredients.Bake in two round cake pans for 30-40 minutes at 375 degrees F.For fudge topping combine 1/2 cup margarine, 3 tbsp. cocoa, 4 tbsp. buttermilk, 1 tsp. vanilla, and 1 box powdered sugar in a sauce pan and bring to a boil. Add powdered sugar to mixture last.When the cakes are removed from the oven pour fudge topping over them and let sit for 2 hours until firm.'''''''

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Chocolate Fudge Cake. Adapted from 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt.

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