Fudgy Pudgy Cake
As if the name alone isn’t enough to grab a gal’s attention, the section of the August 2007 issue of Taste of Home Magazine dedicated to all things chocolate had me craving chocolate like I used to when I was 9 months pregnant. I saw the photo of the Fudgy Pudgy Cake and knew right away that I had to try it.
My life, however, did not correspond too well with my craving. For the past couple of months I have barely had a second in the kitchen to bake. The August 2007 issue of Taste of Home stayed open on my counter top with the photo of the fudgy cake tempting me every time I walked by.
Finally, I found the time to make it and once I did I was not disappointed. The Fudgy Pudgy Cake is a rich chocolate cake…fudgy, moist and delicious. This is a great cake to have the day you make it, but it tastes even better after spending a night in the fridge. Of course, in order to do that, you’ll have to keep your cravings tamed. Can you control yourself?
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Fudgy Pudgy Cake - from the most recent issue of Taste of Home
12-14 servings
1 hour 30 min prep
| 1/2 | cup baking cocoa | |
| 1 | cup hot water | |
| 3/4 | cup butter, softened | |
| 2 3/4 | cups packed brown sugar | |
| 3 | eggs | |
| 2 1/2 | cups flour | |
| 2 | teaspoons baking soda | |
| 1 | teaspoon baking powder | |
| 1 | cup buttermilk | |
| 1 1/2 | teaspoons vanilla extract | |
Filling |
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| 1 | cup sugar | |
| 2 | tablespoons cornstarch | |
| 1 | cup milk | |
| 2 | teaspoons vanilla extract | |
| 1 | cup butter, softened | |
Glaze |
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| 1/4 | cup butter, softened | |
| 2 | tablespoons baking cocoa | |
| 1/4 | cup milk | |
| 2 | cups confectioners’ sugar | |
- In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
- Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
- In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture. (If you are impatient like I was and don’t wait for this to cool completely before beating it with the butter, you’ll end up with a pudding/glaze like mixture instead of the whipped mixture. It was still good though!)
- Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
- For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners’ sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
