Months ago, we were at my parents’ house and for my dad’s birthday my mom found a gluten free baker and ordered a simple chocolate cake with chocolate frosting. I don’t know what kind of black magic this lady was using but the frosting was out of this world. I mean, the cake part was great, too, but the frosting was…I don’t even know. The best way I could remember it was like a thin fudge–little crinkles on top and everything. With this as my inspiration, I set about looking for a good recipe and came across this one. (Gotta love Pinterest) The pictures alone had me hooked.

According to legend, chocolate was outlawed (!!) at Wellesley College at some point. So! The gals got together and started making fudge in secret. After a time the Wellesley Fudge Cake–a chocolate cake frosted with a slab of the most ridiculously decadent fudge–became a thing. I’m not complaining, and neither is my husband, since this was his thirty third birthday cake.

So, Yeah, it really is *that* good. Just…OMG.

The frosting was really the star of the show and I didn’t have to alter it a single bit, other than to add sprinkles (because it’s not a birthday cake without sprinkles!!!).

Find the recipe here. It’ll be making it’s rounds back in the house soon. But probably just the frosting by itself in a bowl with a spoon. That’s how I roll.