Mom Turned 50

Never too old for a princess party...

Chocolate Pudding Cake With Cocoa Buttercream Frosting

**** ALERT- We apologize for the poor quality pictures, our cameras died and we were stuck using Sarah's phone!****

Cake:

- 1 3/4 cups flour

- 2 cups sugar

- 3/4 cup cocoa

- 1 box of pudding

- 2 tbsp. malted milk powder

- 3/4 tsp. baking soda

- 1 1/2 tsp. baking powder

- 1 tsp. salt

- 2 eggs

- 1 cup of milk

- 1/2 cup vegetable oil

- 1 tsp. vanilla 

- 1 cup boiling water

Directions:

1- Preheat oven to 350. Cut parchment paper and fit to cake pans spray both sides of paper and the whole cake pan with non-stick cooking spray.

2- Combine first eight ingredients in large mixing bowl.

3- PLace eggs in another large bowl and beat well. Add milk, oil and vanilla to eggs and stir until combined. 

4- Slowly add boiling water to the wet mixture and mix well.

5- Add wet ingredients to dry mixture and stir until smooth.

6- Poor batter into cake pans and cook for 30-34 minutes or until fork comes out clean (see Strawberry Cake).

7- Remove pans from oven and let stand for 25 minutes. Turn pans over onto wire cooling rack covered with buttered parchment paper. Let cakes stand until completely cooled before assembling the cake (at least an hour).

Icing:

- 1 cup butter, softened

- 4 cups confectioners' sugar, sifted

- 2/3 cup whipping cream

- 2 teaspoons vanilla

CHOOSE ONE OF THE FOLLOWING

1/3 cup unsweetened cocoa powder, sifted (for light)

1/2 cup unsweetened cocoa powder, sifted (for medium)

3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Directions:

1- Cream the butter in a small bowl.

2- Blend in the cocoa powder (the amount desired for a light,medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.

3- Beat with an electric mixer, until the desired texture is achieved.

**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.