PUDDING-FILLED DEVIL'S FOOD CAKE RECIPE

Pudding-Filled Devil's Food Cake Recipe image

My grandmother gave me the recipe for her famous homemade chocolate cake. I remember she often had it when we came over. The creamy chocolate filling makes it so good, and a fluffy white frosting just puts it over the top. -Bonnie Capper-Eckstein, Maple Grove, Minnesota

Provided by @MakeItYours

Number Of Ingredients 26

Ingredients

4 egg whites
1/2 cup butter, softened
1-3/4 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
PUDDING:
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups 2% milk
2 egg yolks, beaten
3 ounces unsweetened chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
FROSTING:
1 cup sugar
3 egg whites
3 tablespoons cold water
2 tablespoons light corn syrup
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Yield: 12 servings.
Originally published as Devil's Food Cake in Fall Baking
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