Grease three 9 inch round cake pans; line with waxed paper. Grease and flour waxed paper; set aside. Bring half and half to a simmer over medium heat. Remove from heat, and add chocolate. Let stand 1 minute. Stir gently until chocolate melts completely; cool. Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to shortening mixture alternately with buttermilk, beginning and ending with flour. Mix at low speed after each addition until blended. Stir in vanilla. Pour batter into prepared pans. Cool in pans on wire rack 10 minutes; remove from pans, and peel off waxed paper. Cool layers completely on wire racks. Spread fluffy white filling between layers. Spread chocolate fudge frosting on top and sides of cake.
Fluffy White Filling- Place 1/4 cup flour in a small saucepan, gradually stir in 1 cup milk. Cook over low heat, stirring constantly until thickened. Remove from heat, cool stirring occasionally. Beat 1/2 cup butter or margarine, softened and 1/2 cup shortening at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add flour mixture, 1/4 teaspoon salt and 1 Tablespoon vanilla; beat until smooth. Cover and chill filling at least 30 minutes.
Chocolate Fudge Frosting- Combine 2 cups sugar, 2 (1 ounce) squares unsweetened chocolate, 1/2 cup milk, and 1/2 cup butter or margarine in a heavy saucepan; cook over low heat, stirring constantly, until chocolate and butter melt. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute, stirring constantly. Remove from heat, stir in 1 teaspoon vanilla. Place saucepan in a large bowl of ice. Beat chocolate mixture at high speed with an electric mixer until frosting is spreading consistency (about 15 minutes). Immediately spread on cake.
Originally Submitted
5/1/2012
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