Fudgy Pudgy Cake Recipe

"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!"

Fudgy Pudgy Cake Recipe

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling

MAKES: 12-14 servings

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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 2% milk

2 teaspoons 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

Directions

1. 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.
2. [post_ads]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.
3. 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.
4. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
5. 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.

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Nutritional Facts

1 slice: 649 calories, 29g fat (17g saturated fat), 119mg cholesterol, 659mg sodium, 96g carbohydrate (74g sugars, 1g fiber), 6g protein.