chocolate fudge layer cake

Name: CHOCOLATE FUDGE LAYER CAKE
Prep time: 25 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 stick(s) butter, softened; 1 small box instant chocolate pudding; 2 1/2 cup(s) sugar; 3 1/2 cup(s) white lily all purpose flour; 1/2 cup(s) corn starch; 1/2 cup(s) cocoa powder; 2 tablespoon(s) instant coffe crystals; 1 tablespoon(s) baking powdr; 1 teaspoon(s) salt; 8 medium eggs, room temperature or 6 large; 1 1/2 cup(s) evaporated milk; 2 teaspoon(s) chocolate extract

35 Pinches 1 Photo

Rose Mary Mogan

Sauk Village, IL

Updated on Sep 14, 2015

I made this impressive and tasty cake for my community reunion in Arkansas during the Labor Day weekend. It was as tasty as it was tall. My recipe made 4 layers. I chose to use canned frostings for the event, because the cakes were on display for an extended period of time. All of the cakes were very well received. I enhanced the flavors of this cake with the use of Instant coffee crystals, chocolate Pudding, chocolate Extract and cocoa powder. It was so chocolaty and the texture was creamy and smooth, plus the taste was amazing. I hope you enjoy it as much as we did.

Rate

prep time 25 Min

cook time 30 Min

method Bake

yield 10 to 12 depending on portion size

Ingredients

2 sticks butter, softened
1 small box instant chocolate pudding
2 1/2 cups sugar
3 1/2 cups white lily all purpose flour
1/2 cup corn starch
1/2 cup cocoa powder
2 tablespoons instant coffe crystals
1 tablespoon baking powdr
1 teaspoon salt
8 medium eggs, room temperature or 6 large
1 1/2 cups evaporated milk
2 teaspoons chocolate extract

How To Make chocolate fudge layer cake

Step 1

PREHEAT OVEN TO 350 DEGREES F. Using bakers joy spray 4 nine inch round or square cake pans and set aside till needed. You may also choose to butter pans and sprinkle lightly with flour.

Step 2

Using a large bowl sift together flour, cocoa, salt, baking powder, instant pudding, corn starch, & coffee crystals and set aside till needed.
Step 3

Cream softened butter in a mixing bowl and beat till creamy. Slowly add in the sugar, beating well after each addition. Beat well until no sugar crystals remain in butter mixture, about 10 minutes.
Step 4

Crack eggs into a medium bowl, and add to butter mixture one at a time, beating well after each addition.
Step 5

Now add about 1/3 of the sifted flour mixture and beat until incorporated into batter, alternate with the evaporated milk, until both the flour and milk are gone. Add in chocolate extract and beat till blended.
Step 6

Pour batter into prepared cake pans and bake for 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and allow to sit 10 minutes in pan then invert onto cooling wire rack. Then frost as desired.
Step 7

I used a combination of both chocolate and cream cheese frosting, because of all the chocolate in the cake batter, but use what you prefer.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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