2 c Flour
2/3 c Dutch-processed cocoa
1 ts Baking soda
3/4 c Unsalted butter or margarine
2 c Sugar
2 Eggs
1 1/2 c Buttermilk
2 ts Vanilla
Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda
Theil
Sent by: Teresa Marco
FUDGIE
Preheat oven to 350o. Grease and flour with cocoa, 3, 8″ cake pans.
In small bowl, blend flour, cocoa, and baking soda. In large mixing
bowl, cream butter and sugar. Add eggs and vanilla.
Beat well. Add dry ingredient mixture alternately with buttermilk,
beginning and ending with dry ingredients and beating well after each
addition. Pour into cake pans. Bake for 25-30 minutes or until center
springs back when touched. Cool slightly. Remove from pans. Cool
completely.
FILLING
1 14 oz. can Sweetened condensed milk 1, 12 oz pkg. Semi-sweet
chocolate chips 1/2 C Water 2 tsp. Vanilla
Mix sweetened condensed milk, chocolate chips, water, and vanilla in
heavy saucepan. Cook and stir over medium to low heat till thick.
Cool completely. Spread filling between cake layers.
CHOCOLATE BUTTERCREAM FROSTING
1 C Confectioners sugar 1/2 C Butter or margarine, softened 3 oz.
Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 TBSP
Half-and -half (light cream) 3 oz. White chocolate, shaved
Beat all ingredients, except white chocolate, in mixing bowl until
light and creamy. Frost cake with buttercream frosting. Top with
shaved white chocolate.
Enjoy it gang.
Teresa Marco š
Yields
6 Servings