Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 3 tablespoons sugar

  3. 1-3/4 cups 2% milk

  4. 1 cup chocolate syrup

  5. 1 egg, lightly beaten

  6. 1 tablespoon butter

  7. 1 teaspoon vanilla extract BATTER:

  8. 1/2 cup butter, softened

  9. 1-1/4 cups sugar

  10. 4 eggs

  11. 1 teaspoon vanilla extract

  12. 1-1/4 cups all-purpose flour

  13. 1/3 cup baking cocoa

  14. 3/4 teaspoon baking soda

  15. 1/4 teaspoon salt

  16. 1-1/2 cups chocolate syrup

  17. 1/2 cup water FROSTING:

  18. 2 cups heavy whipping cream

  19. 1/4 cup chocolate syrup

  20. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool. Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Yield: 16 servings.


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