Container (8 ounces) frozen whipped topping such as Cool Whip, thawed
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
CAKE
FILLING
GLAZE
Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25
minutes Yield: 12 servings
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 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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