Moist and delicious cake from the 1950's. Chocolaty cake filled with pudding, frosted , and covered with cake crumbs.
Prep Time: approx. 30 Minutes.
Cook Time: approx. 40 Minutes.
Ready in: approx. 1 Hour 10 Minutes.
Makes 1 - 3 layer 9 inch round cake (14 servings).

1/3 cup unsweetened cocoa powder
1 cup milk
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
2/3 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 (1 ounce) squares unsweetened chocolate, melted
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
3 eggs
3 cups confectioners' sugar

1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour two 9 inch pans. Sift together the flour, baking
powder, baking soda and 1/2 teaspoon salt. Set aside. In a
separate small bowl, gradually stir 1 cup milk into 1/3 cup of
cocoa, then whisk until the mixture is smooth.

2 In a large bowl, cream together 1/2 cup butter, 1/4 cup
shortening and 2 cups sugar until light and fluffy. Add 3 eggs
one at a time, beating well with each addition, then stir
in 1 teaspoon vanilla. Add the flour mixture alternately
with the milk mixture; beat well. Spread the batter evenly
into the prepared pans.

3 Bake in the preheated oven for 35 to 40 minutes, or
until the layers shrink from the sides of the pans and the
tops spring back when gently pressed with a fingertip. The
cake is dense and moist, so be careful not to over-bake it.
Cool the layers in the pans for 10 minutes, then carefully
invert them onto the racks and cool completely.

4 To make the filling: In a small bowl, whisk together
2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon
salt. In a saucepan over medium heat, combine 1 1/2 cups
milk with sugar mixture. Add 3 squares chopped chocolate,
and bring the mixture to a boil, stirring constantly. Boil
until the mixture is thick and bubbly, about 3 minutes.
Remove from the heat, and stir in 1 teaspoon vanilla. Pour
into a bowl and cover with plastic wrap directly on the
surface, to keep the pudding from forming a skin. Refrigerate
until cool.

5 To make the frosting: In a medium bowl, beat 1/2 cup
butter, 1 1/2 teaspoons vanilla and 3 eggs until light and
fluffy. Add the confectioners' sugar two tablespoons at a
time, beating well after each addition. Beat in the melted
chocolate until well blended. Refrigerate for 15 minutes while
you fill the cake.

6 To assemble the cake: Using a long serrated knife,
slice each layer in half horizontally, making 4 layers.
Spread the filling between 3 of the layers of cake. Frost
cake with the frosting, then crumble the remaining cake
layer. Stick crumbs to the entire frosted surface of the
cake. Sprinkle any leftover crumbs over the top of the cake.
Store in a cool place, and serve within 24 hours.


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