| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
16 |
Servings |
INGREDIENTS
|
|
—Cake— |
| 2 |
c |
All-purpose flour |
| 2 |
c |
Sugar |
| 1 |
c |
Butter |
| 1 |
c |
Water |
| 1/4 |
c |
Cocoa |
| 2 |
lg |
Eggs; lightly beaten |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Pure vanilla extract -Filling— |
| 1 |
pk |
(3 7/8 ounces) instant chocolate pudding mix |
| 1 1/4 |
c |
Milk |
| 1 |
|
Container; (8 ounces) frozen whipped topping such as Cool-Whip -Glaze— |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Cocoa |
| 6 |
tb |
Half-and-half |
| 1 |
c |
Confectioners' sugar |
| 1 |
ts |
Pure vanilla extract |
|
4 |
hours before serving. |
INSTRUCTIONS
1. Heat oven to 350 degrees. For cake, combine flour and sugar in large
bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat
to a boil over medium heat, stirring frequently. Pour butter mixture over
flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla.
Divide batter between 2 greased 9-inch round cake pans. Bake until wooden
pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10
minutes; turn out onto cooling rack. Cool completely.
2. For filling, combine pudding mix and milk in bowl of electric mixer.
Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping;
beat 2 minutes. Refrigerate until set, about 5 minutes.
3. For glaze, heat butter, cocoa and half-and-half to a boil in medium
saucepan over medium-high heat. Remove from heat; slowly stir in
confectioners' sugar (if added too fast, glaze will be lumpy). Stir in
vanilla. Note: Glaze must be warm when ready to pour over cake.
4. Place 1 cake round upside down onto cake platter. Top with pudding
mixture; it will be a thick layer. Place second cake layer on filling.
Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to
Nutrition information per serving: Calories ...... 400 Fat ............ 27
g Cholesterol .. 105 mg Sodium ..... 530 mg Carbohydrates .. 38 g Protein
......... 6
Recipe by: unknown
Posted to Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Jan
31, 1998
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