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Fudgy Pudgy Cake Recipe

Fudgy Pudgy Cake Recipe photo by Taste of Home

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"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"

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Fudgy Pudgy Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 12-14 Servings

30 20 50

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 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
GLAZE:
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup 2% 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 until light and fluffy. 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.

Nutritional Facts 1 serving (1 slice) equals 649 calories, 29 g fat (17 g saturated fat), 119 mg cholesterol, 659 mg sodium, 96 g carbohydrate, 1 g fiber, 6 g protein.

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

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Fudgy Pudgy Cake

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Reviewed on Oct. 17, 2012 by barfive

I have made this cake many times and have found the best way to bake it is in parchment cake tin line pan. The parchment helps keep it together and you must let it cool before filling and glazing. My husbands family is of swiss origins and chocoholics and this cake satisfies that craving. My co-workers after bring this cake to work now ask for it for birthdays.

Reviewed on Nov. 11, 2011 by Foodie772

This is the best cake I have ever made. It is requested by my family for almost every occasion.

Reviewed on Oct. 15, 2011 by mamademko

This cake taste wonderful but as the person above said it falls apart. I made the icing which never got thick and was very runny. The layers were fine until I put the filling on and then they fell apart!! It was an aweful mess and quickly changed the name to dump cake because that's what it looked like. The layers just split apart. After this mess I didn't waste time on making the glaze. We ate it as it was and it was good. But, all the butter you have to put into it makes it to exspensive to look like a dump cake.

Reviewed on Dec. 17, 2009 by kerrie.dodge

This cake is sooo good and uses simple ingredients yet comes out so elegant and delicious!

Reviewed on Aug. 15, 2009 by 4n6deb

I have made this cake 3 times, and every time I have made it the middle sinks. I tried with only 1/2 cup water and keeping the oven door closed, and the middle still sank. Any suggestions? Even with the sunken middle, it still received rave reviews!!

Reviewed on Aug. 15, 2009 by 4n6deb

I have made this 3 times, and every time I have made it the middle of the cake sinks. I tried only using 1/2 cup water and keeping the oven door closed the whole time, and the middles still sank. Any suggestions? Even with the sunken middle, the cake receives rave reviews!!