By Megan and Jill Stapley This extra-special cake was first prepared for a potluck by 16-year-old Megan Stapley, of Pinetop, Arizona. She started with two 8-inch cake rounds sliced in half to make four layers. Each layer was mounded with Cloud Nine Frosting. This dessert won raves and applause from everyone who tried it and Megan’s baking career was launched. Megan’s mother, Jill, toyed with the idea of covering the sides of this already amazing cake with her grandma’s fudge frosting. Not only did the fudge frosting addition make the cake more decadent, it added to the beauty of the cake. And thus was born the now famous Chocolate Fudge Dream Cake. Prep time: Cook time: Serving size: 8 Calories per serving: 534
3/4 c butter softened
2 c sugar
3/4 c Dutch baking cocoa
2 large eggs
1 tbs baking soda
3/4 tsp salt
2 tsp vanilla extract
1 c buttermilk
1 c hot water
3 c flour
Preheat oven to 350°F. Butter and flour two round 9-inch cake pans. Cream the butter and sugar. Then add the cocoa and eggs and mix well. Add the baking soda, salt, and vanilla. Alternately blend the buttermilk, flour, and hot water. The batter should be smooth. Bake for 30-35 minutes or until an inserted toothpick comes out clean. Allow cake to cool before frosting.
TIP: After buttering your cake pans dust with sugar instead of flour. This gives this cake a nice sugary texture that makes it easy to frost. Another option is to dust the buttered pans with cocoa powder.
TO FROST THE CAKE: Place the first cake layer on a decorative serving plate or cake stand and generously frost the top with the Cloud Nine Frosting. Repeat with the next two layers, generously frosting the top of each. Place the fourth layer on top and leave unfrosted.
Smooth Chocolate Fudge Frosting around the sides of all four layers of cake. Finish frosting the cake by adding the remaining Cloud Nine Frosting to the top layer of cake, mounding it in the middle.