Print Options

Back to Fudgy Pudgy Cake >

Include these items:

Select reviews >

Taste of Home Logo

Fudgy Pudgy Cake

 Fudgy Pudgy Cake
"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!"
12-14 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup 2% milk
  • 2 teaspoons McCormick® Pure 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

2 of 2

Fudgy Pudgy Cake (continued)


  • 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.