• 2 cups cake flour or 1 2/3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2/3 cup cocoa
  • 1 1/2 teaspoons salt
  • 1 1/2 cups buttermilk
  • 1/2 cup shortening
  • 2 eggs (1/3 to 1/2 cup)
  • 1 teaspoon vanilla
  • Fudge Frosting(recipe follows)
  • Cream Filling:
  • 1 cup chilled whipping cream
  • 2 tablespoons confectioners' sugar


Heat oven to 350 degrees F. Grease and flour 2 layer pans, 8 or 9x1 1/2-inches. Measure all ingredients, except the filling ingredients and the frosting, into a large mixer bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on high speed, scraping occasionally. Pour into the pans. Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool; Split cakes to make 4 layers. (Split layers horizontally with a sharp long knife or pull a piece of strong sewing thread back and forth through each layer.) In a chilled bowl, beat 1 cup chilled whipping cream and 2 tablespoons confectioners' sugar until stiff. Fill layers. Frost side and top of cake with Fudge Frosting. Refrigerate cake until serving time.
Fudge Frosting: 2 cups sugar 1/4 cup light corn syrup 1/2 cup milk 1/2 cup shortening 2 oz. unsweetened chocolate 1/4 tsp. salt 1 tsp. vanilla
Combine all ingredients except the vanilla in medium saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Heat to rolling boil, stirring constantly. Boil rapidly, stirring constantly, 1 minute or to 220 degrees on candy thermometer. Remove from heat and stir in vanilla. Place the pan in a bowl of ice and water to cool slightly, about 5 minutes. Beat the frosting until it loses its gloss and is of spreading consistency, about 10 minutes.

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Submitted 6/13/05.
Source: Betty Crocker's All-Time Favorites
Submitted By: Linda Wilson
Cocoa Fudge Cream Cake