Fudgy Pudgy Cake

[mona1949]

From Taste of Home

Ingredients:
1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2-3/4 cups packed brown sugar
3 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1-1/2 teaspoons vanilla extract

FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup milk
2 teaspoons vanilla extract
1 cup butter, softened

GLAZE:
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup milk
2 cups confectioners' sugar
Chocolate curls, optional

Directions:
In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.

Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.

Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.

For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator. Yield: 12-14 servings.