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Chocolate Dump Cake with Sugar Glaze




Source of Recipe


Internet


List of Ingredients




1-3/4 cups sifted cake flour
1-1/2 cups sugar
1/3 cup unsweetened cocoa powder
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 3 tablespoons shortening
1 cup buttermilk
2 eggs
1 teaspoon vanilla
1/3 cup low-calorie jam, stirred well
1/2 cup unsifted confectioners' sugar
2 to 3 teaspoons water



Recipe



Preheat oven to 350 degrees. Grease and flour a 9 x 9 x 2-inch square baking pan. Set aside.

Sift together the flour, sugar, cocoa, baking powder and salt into a large bowl. Add the shortening; mix with your hands.

Add the buttermilk; beat for 2 minutes. Add the eggs; beat for 2 minutes more. Add the vanilla. Pour the batter into the prepared pan.

Bake the cake in the preheated 350 degree oven for 55 to 60 minutes or until the cake top springs back when lightly touched with your fingertip and the sides begin to pull away from the pan. Transfer the cake to a wire rack to cool completely.

Split the cake horizontally into 2 even layers. Spread the jam over the bottom layer. Place the second layer on top. Refrigerate the cake while preparing the glaze.

Place the confectioners' sugar in a bowl. Stir in enough of the water to make a good drizzling consistency. Pour the glaze over the top of the cake, smoothing with a metal spatula. Allow any excess glaze to drip down the sides of the cake. Refrigerate the cake for 15 to 20 minutes or until the glaze is set.