—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
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
4 hours before serving.
Nutrition information per serving: Calories …… 400 Fat ………… 27
g Cholesterol .. 105 mg Sodium ….. 530 mg Carbohydrates .. 38 g Protein
……… 6
Yields
16 Servings
