Superfudge Cake
2/3 C milk chocolate morsels
1/2 C boiling water
1 C butter, softened
2 C sugar
4 large eggs, separated
1 tsp. vanilla extract
2 1/2 C all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1 C buttermilk
Grease three 9-inch round cakepans; line with wax paper. Grease wax paper. Set pans aside.
Combine milk chocolate morsels and water in a small bowl, stirring until morsels melt; cool.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition. Add chocolate mixture and vanilla; mix well.
Combine flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, MIx at low speed after each addition until blended.
Beat egg whites at high speed until soft peaks form. Fold in one-fourth of beaten egg whites into batter; fold in remaining beaten egg whites. Pour batter into prepared pans.
Bake at 350 degrees for 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove from pans and cool completely on wire racks.
Spread Fluffy White Filling between layers and Chocolate Fudge Frosting on sides and top of cake.
Fluffy White Filling
1/4 C all-purpose flour
1 C milk
1/2 C butter, softened
1/2 C shortening
1 C sugar
1/4 tsp salt
1 Tb vanilla extract
Place flour in a small saucepan; gradually stir in milk. Cook over low heat, stirring constantly, until thickened. Remove from heat; cool, stirring occasionally.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add flour mixture, salt, and vanilla; beat until smooth. Cover and chill filling for at least 30 minutes. Yeild: 4 Cups
Optional: I have added raspberry fruit preserves (seedless) for a raspberry filling also.
Chocolate Fudge Frosting
2 C sugar
2 (1-ounce) squares of unsweetened chocolate
1/2 C milk
1/2 C butter
1 tsp vanilla extract
Combine first 4 ingredients 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 vanilla.
Place saucepan in a 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.
Yield: 2 1/2 cups.
Optional: I pour in into my kitchenaid and put a large bowl full of ice around that bowl.