Fudgy Pudgy Cake
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!"
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min. + cooling
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.