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Pudding-Filled Devil’s Food Cake

My grandmother gave me the recipe for her famous homemade chocolate cake. I remember she often had it when we came over. The creamy chocolate filling makes it so good, and a fluffy white frosting just puts it over the top. —Bonnie Capper-Eckstein, Maple Grove, Minnesota
  • Total Time
    Prep: 50 min. Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 4 large egg whites
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • PUDDING:
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 large egg yolks, beaten
  • 3 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup sugar
  • 3 large egg whites
  • 3 tablespoons cold water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.
  • Beat egg whites with clean beaters until stiff peaks form; fold into batter. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For pudding, in a large heavy saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth. Stir in butter and vanilla. Cool to room temperature, stirring occasionally. Spread over cake.
  • In a large heavy saucepan, combine the sugar, egg whites, water, corn syrup, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
  • Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts
1 piece: 495 calories, 14g fat (8g saturated fat), 60mg cholesterol, 342mg sodium, 88g carbohydrate (66g sugars, 2g fiber), 8g protein.

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