Fudgie Cake |
|
|---|---|
| 2 c | Flour |
| 2/3 c | Dutch Processed Cocoa |
| 1 t | Baking Soda |
| 3/4 c | Butter or Margerine |
| 2 c | Sugar |
| 2 | Eggs |
| 1 1/2 c | Buttermilk |
| 2 t | Vanilla |
| Filling: | |
| 14 oz | Condensed Milk |
| 12 oz | Semisweet Chocolate Chips |
| 1/2 c | Water |
| 2 t | Vanilla |
| Chocolate Buttercream Frosting: | |
| 1 box | Powdered Sugar |
| 1/2 c | Butter or Margerine, softened |
| 3 oz | Unsweetened Chocolate, melted |
| 2 t | Vanilla |
| 4 T | Light Cream |
| 3 oz | White Chocolate, shaved |
Preheat oven to 350 degrees.
Grease and flour with cocoa 3 8 inch cake pans.
In small bowl blend flour, cocoa, and baking soda.
In large mixing bowl cream butter and sugar.
Add eggs and vanilla; beat well.
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition.
Pour into cake pans.
Bake for 25 - 30 minutes or until center springs back when touched.
Cool slightly; remove from pans.
Cool completely.
Filling:
Mix condensed milk, chocolate chips, water, and vanilla in heavy saucepan.
Cook and stir over medium-low heat until thick.
Cool completely.
Spread filling between cake layers.
Chocolate Buttercream Frosting:
Beat all ingredients except white chocolate in mixing bowl until light and creamy.
Frost cake with buttercream frosting.
Top with shaved white chocolate.