Save on Pinterest

Pudding-Filled Devil’s Food Cake

Total Time

Prep: 50 min. Bake: 30 min. + cooling

Makes

12 servings

My grandmother gave me the recipe for her famous homemade chocolate cake. I remember she often had it when we came over. The creamy chocolate filling makes it so good, and a fluffy white frosting just puts it over the top. —Bonnie Capper-Eckstein, Maple Grove, Minnesota
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 4 large egg whites
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • PUDDING:
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 large egg yolks, beaten
  • 3 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup sugar
  • 3 large egg whites
  • 3 tablespoons cold water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
  2. Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
  4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
  5. In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
  6. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.

Nutrition Facts

1 piece: 495 calories, 14g fat (8g saturated fat), 60mg cholesterol, 342mg sodium, 88g carbohydrate (66g sugars, 2g fiber), 8g protein.

Recommended Video