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CAKE
2 cups All-purpose Flour
2 cups Sugar
1 cup Butter
1 cup Water
1/4 cup Cocoa
2 large Eggs, lightly beaten
1/2 cup Buttermilk
1 teaspoon Baking Soda
1 teaspoon pure Vanilla Extract
FILLING
1 package instant Chocolate Pudding Mix
1 1/4 cups Milk
1 (8 ounce) container frozen Whipped Topping, thawed or 2 cups Whipped Cream
GLAZE
1/2 cup Butter
1/4 cup Cocoa
6 Tablespoons Half-and-half
1 cup Confectioners' Sugar
1 teaspoon pure Vanilla Extract
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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. 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 (or whipped cream); beat 2 minutes. Refrigerate until set, about 5 minutes. 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.
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