Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil
Ingredients
Directions
Fudge: Preheat oven to 350℉ (180℃). Grease and flour with cocoa, 3, 8 inch cake pans.
In small bowl, blend flour, cocoa, and baking soda.
In large mixing bowl, cream butter and sugar.
Add eggs and vanilla. Beat well.
Add dry ingredient mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition.
Pour into cake pans.
Bake for 25 to 30 minutes or until center springs back when touched.
Cool slightly.
Remove from pans.
Cool completely.
FILLING 1 14 oz. can Sweetened condensed milk 1, 12 oz package Semi-sweet chocolate chips ½ cup Water 2 tsp. Vanilla Filling: Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy saucepan. Cook and stir over medium to low heat until thick. Cool completely. Spread filling between cake layers. CHOCOLATE BUTTERCREAM FROSTING 1 cup Confectioners sugar ½ cup Butter or margarine, softened 3 oz. Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 tablespoon Half-and -half (light cream) 3 oz. White chocolate, shaved Beat all ingredients, except white chocolate, in mixing bowl until light and creamy. Frost cake with buttercream frosting. Top with shaved white chocolate.
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