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Chocolate: Easy Fudge Layer Cake

Source of Recipe

Cooking Light Magazine, Dec 1997


List of Ingredients

FROSTING:
4 ounces light cream cheese
2 tablespoons stick margarine softened
3 tablespoons skim milk
3 1/3 cups sifted powdered sugar
3/4 cup Dutch process cocoa
1/8 teaspoon salt
1 teaspoon vanilla extract

CAKE:
1 3/4 cups all-purpose flour
1 1/4 cups skim milk
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup Dutch process cocoa
1/3 cup vegetable shortening
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 teaspoon salt
3 large eggs


Recipe

Prepare the Chocolate-Cream Cheese Frosting; cover and chill. Preheat oven to 350ºF. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside. Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist.

Beat mixture at medium speed 2 minutes or until well-blended. Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350¼F for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely. Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate-Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill at least 1 hour.

Chocolate-Cream Cheese Frosting: Beat first 3 ingredients in a large bowl at high speed of a mixer until smooth. Combine sugar, cocoa, and salt; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla, and beat well. Cover and chill. Yield: 1 3/4 cups.