Yield: 1 Servings
|2 cups||Each: all-purpose flour; sugar|
|1 cup||Each: butter; water|
|2 larges||Eggs; lightly beaten|
|1 teaspoon||Each: baking soda; pure vanilla extract|
|1 pack||(3 7/8 ounces) instant chocolate pudding mix|
|1||Container (8 ounces) frozen whipped topping such as Cool Whip, thawed|
|1 cup||Confectioners' sugar|
|1 teaspoon||Pure vanilla extract|
|4||hours before serving.|
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@...
on Nov 10, 1997