2 c Flour
2/3 c Dutch-processed cocoa
1 t Baking soda
3/4 c Unsalted butter or margarine
2 c Sugar
2 Eggs
1 1/2 c Buttermilk
2 ts Vanilla
Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil Sent by: Teresa Marco FUDGIE Preheat oven to 350o. Grease and flour with cocoa, 3, 8″ 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 25-30 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 pkg.
Semi-sweet chocolate chips 1/2 C Water 2 tsp. Vanilla Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy saucepan. Cook and stir over medium to low heat till thick. Cool completely. Spread filling between cake layers. CHOCOLATE BUTTERCREAM FROSTING 1 C Confectioners sugar 1/2 C Butter or margarine,
softened 3 oz. Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 TBSP 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. Enjoy it gang. Teresa Marco 🙂