Fudgy Pudgy Cake
photo by Barenakedchef
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 118.29 ml baking cocoa
- 236.59 ml hot water
- 177.44 ml butter, softened
- 650.62 ml packed brown sugar
- 3 eggs
- 591.47 ml flour
- 9.85 ml baking soda
- 4.92 ml baking powder
- 236.59 ml buttermilk
- 7.39 ml vanilla extract
-
Filling
- 236.59 ml sugar
- 29.58 ml cornstarch
- 236.59 ml milk
- 9.85 ml vanilla extract
- 236.59 ml butter, softened
-
Glaze
- 59.14 ml butter, softened
- 29.58 ml baking cocoa
- 59.14 ml milk
- 473.18 ml confectioners' sugar
directions
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
- Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick 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 mixing 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I found this recipe in the 9/2007 issue of Taste of Home and couldn't wait to try it. It sat on my counter for weeks until I finally found the time to make it! I really enjoyed this cake...it is worth all the waiting time and the steps. I was impatient when doing the filling and apparently didn't wait long enough for the sugar mixture to cool before mixing it with the butter because I ended up with a pudding like glaze. Still, even with that, it was a delicious, rich cake.
RECIPE SUBMITTED BY
Courtly
United States