CHOCOLATE CREAM FILLED CAKE
for the cake:
- 3 cups all purpose flour
- 2 cups sugar
- 6 tablespoons cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup oil
- 2 tablespoons vinegar
- 2 teaspoons vanilla
- 2 cups water
for the filling:
- 3 tablespoons flour
- 1/2 cup milk
- 1/2 cup shortening or butter
- 1/2 cup sugar
- 1 teaspoon vanilla
for the frosting:
- 1/2 cup butter, melted
- 2/3 cup cocoa powder
- 3 cups powdered sugar, sifted if lumpy
- 1/3 cup milk
- 1 teaspoon vanilla
Directions:
for the cake:
Preheat oven to 350 degrees. Butter two 9” round cake pans and dust with cocoa powder.
In a medium bowl, combine dry ingredients (flour through salt in the ingredient list). Add your oil, vinegar, vanilla and water. Mix until smooth and divide between pans. Bake for about 25 minutes or until a fine crumbs are formed when tested. Cool in pan for 10-15 minutes. Remove from pans and cool completely.
for the filling:
Whisk together flour and milk in a small saucepan. Cook over medium low heat until thickened, stirring constantly. Let cool completely. Once flour mixture has cooled combine it with shortening or butter, vanilla and sugar in a large bowl or in the bowl of a stand mixer. Beat with mixer on high for about 5 minutes or until light and fluffy. Set aside.
for the frosting:
Combine the butter and cocoa powder. Alternate the milk and cocoa powder until desired consistency is reached, adding sugar or milk by the tablespoon if need. Stir in vanilla.
To assemble the cake:
If desired split cake layers in half horizontally with a serrated knife. Place bottom layer topside down on plate. Top with all of your filling if making a two layer cake, use 1/3 if making a four layer cake. Repeat as necessary until all cake and filling is used. Frost as usual, slice and serve.
*recipe taken from a blog http://cookingmimi.wordpress.com/2011/08/18/chocolate-cream-filled-not-a-snack-cake/
QOTD 6/17
- VanBurren
on Jun. 4, 2012 at 8:37 AM