Fudgy Pudgy Cake by Rose

Rose Rauhauser

By
@NewYorkWoman

My daughters named this cake, it's rich and fattening, workout after eating this but it's worth it. Sometimes I make the cake and freeze until I'm ready to fill and ice. Enjoy


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Comments:

Serves:

6 or more

Prep:

20 Min

Cook:

25 Min

Ingredients

CAKE

1/2 c
baking cocoa
1 c
hot water (or 1/2 cup strong brewed coffee) and 1/2 water
3/4 c
butter softened
2 3/4 c
packed brown sugar
3
large eggs
2 1/2 c
all purpose flour
2 tsp
baking soda
1 tsp
baking powder
3/4 tsp
salt
1 c
buttermilk
1 1/2 tsp
vanilla

FILLING

1 c
sugar
2 Tbsp
cornstarch
1 c
milk (whole)
2 tsp
vanilla
1 c
butter, softened

GLAZE

1/4 c
butter, softened
2 Tbsp
baking cocoa
1/4 c
milk(whole)
2 c
confectioners' sugar
choc. curls optional

Directions Step-By-Step

1
Cake: In a small bowl, combine cocoa and hot water, cool, in a large bowl, cream butter and brown sugar until fluffy, add eggs one at a time, beat well, combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition, stir in vanilla, beat.
2
Pour into three greased and floured and wax paper lined 9 inch round baking pans. 350 20 to 25 minutes, test. Cool at least 10 minutes, turn out on wire rack, cool before icing.
3
Filling: In 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 heat and stir in vanilla. Cool completely. In small bowl, cream butter, gradually beat in cooled mixture. Place one cake layer on serving plate, spread with half of the filling and repeat layers.
4
Glaze: In a small saucepan, melt butter; stir in cocoa until smooth, add milk bring to a boil, remove from heat. With an elec. mixer, beat in confectioners' sugar until blended. Cool for 15 minutes or so; spread over top of cake. Garnish with choc. curls if desired. Refrigerate until serving.

About this Recipe

Course/Dish: Cakes