- 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
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup 2% milk
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 1/4 cup butter, softened
- 2 tablespoons baking cocoa
- 1/4 cup 2% milk
- 2 cups confectioners' sugar
- Chocolate curls, optional
- 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.
Reviews for Fudgy Pudgy Cake
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This is a great recipe but here are some added suggestion. If you don't have buttermilk on hand ( I usually don't ), you can make your own with 1 TBS of vinegar and add 1 C of whole milk or evaporated canned milk, let sit for 5 miin without stirring. Also, instead of water, I use a cup of strong coffee, it adds depth and richness to the chocolate flavor and you can't even taste any coffee flavor. Also use large or x large eggs and I would use 1 1/2 to 2 tsps of baking powder to make sure your cake rises well. It's not enough in this recipe for all of the batter to make a 3 layer cake.
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.
This is the best cake I have ever made. It is requested by my family for almost every occasion.
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.
This cake is sooo good and uses simple ingredients yet comes out so elegant and delicious!