I made this cake today for my husband's birthday...only a sliver remains. :)
You will need:
3 layers of yellow cake
I substituted all purpose flour for cake flour and it still came out delicious and moist. Be sure to cream the butter and sugar well before adding egg yolks ONE at a time. It is somewhat easy to fudge up this cake, but if you do it right, the results will be splendid. :)
Place layers of cake onto individual sheets of wax paper after you remove them from cake pan. This will ensure easy crack-free transitions. After your layers are cooled, add large blobs of cold pudding to the first layer.
Place second layer on top and repeat. When removing wax paper be sure to pull across and not up, as pulling up will result in missing chunks of cake! :)
Ta-da!
Now frost entire cake with whipped frosting and you're done! I know it ain't pretty, but is sure tasted great *so I heard*
~Chocolate pudding~
1/2 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla extract
Combine sugar, cocoa, and cornstarch in medium saucepan. Slowly whisk in milk and place on medium heat. KEEP WHISKING, after mixture is smooth whisk faster, and faster! It will take some time, but it will thicken. You must whisk the entire time to prevent a skin from forming at the bottom of the pan. If you get bored, watch your arm flab jiggle while you whisk...I found this quite amusing. OR...you can also make this in the microwave! Place in freezer to cool.
~Chocolate frosting~
3 cups powdered sugar
2/3 cup baking cocoa
1/2 cup (1 stick) butter or margarine
5-9 tablespoons heavy whipping cream OR milk
*use whipping cream if you prefer thick creamy frosting (like I do), use milk for stiffer frosting-similar to store bought*
Beat 1 cup sugar, cocoa, butter, and 2 tablespoons of your preferred dairy product until CREAMY. Alternate adding sugar and liquid until your desired consistency is achieved.
It should have peaks...like this:
Enjoy!
Thanks for stopping by!
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