Fudgy pudgy cake

14 servings

Ingredients

Quantity Ingredient
2½ cup Sifted cake flour
½ cup Unsweetened cocoa
2 teaspoons Baking soda
1 teaspoon Baking powder
¾ teaspoon Salt
1 pounds Brown sugar
¾ cup Vegetable shortening
3 larges Eggs
1½ teaspoon Vanilla extract
1 cup Buttermilk
1 cup Hot water
Buttercream Filling
Chocolate-Sour Cream Frostig

Directions

Preheat the oven to 350. Grease 3 9-inch round cake pans. Line bottoms with wax paper: grease and flour the paper.

Combine the flour, baking soda, cocoa, baking powder, and salt in a medium bowl. Place the shortening in a large mixing bowl.

Gradually beat in the brown sugar with an electric mixer till light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add the vanilla extract. At low speed, beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until blended. Stir in the hot water: beat at low speed just till mixed.

Pour the batter into the prepared pans. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Cool in the pans on wire racks for 10 minutes. Unmold and cool completely.

To assemble the cake, spread Buttercream Filling between the layers. Cover the cake and refrigerate 30 minutes or till the filling is firm. Frost the top and sides of the cake with the frosting.

Store any leftover cake in the refrigerator.

Submitted By MONICA WILLYARD On 08-02-95

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