Fudgy Pudgy Cake Recipe

Ingredients

• 1/2 cup baking cocoa
• 1 cup hot water
• 3/4 cup butter, softened
• 2-3/4 cups packed brown sugar
• 3 eggs
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1-1/2 teaspoons vanilla extract
• FILLING:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup butter, softened
• GLAZE:
• 1/4 cup butter, softened
• 2 tablespoons baking cocoa
• 1/4 cup milk
• 2 cups confectioners' sugar
• Chocolate curls, optional

Directions

• In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla.
• Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter. Gradually beat in cooled mixture.
• Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
• For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator. Yield: 12-14 servings.

Fudgy Pudgy Cake published in Taste of Home August/September 2007, p22