Name: Pudding-Filled Devil's Food Cake
Prep time: 50 min
Cook time: 50 min
Yield: 1
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Pudding-Filled Devil's Food Cake

1. 4 large egg whites -

2. 1/2 cup butter, softened -

3. 1-3/4 cups sugar -

4. 1 teaspoon vanilla extract -

5. 2 cups all-purpose flour -

6. 1/2 cup baking cocoa -

7. 1/2 teaspoon baking soda -

8. 1/4 teaspoon salt -

9. 1 cup water -

10. PUDDING: -

11. 1 cup sugar -

12. 1/4 cup all-purpose flour -

13. 1/2 teaspoon salt -

14. 2 cups 2% milk -

15. 2 large egg yolks, beaten -

16. 3 ounces unsweetened chocolate, chopped -

17. 1 tablespoon butter -

18. 1 teaspoon vanilla extract -

19. Frosting: -

20. 1 cup sugar -

21. 3 large egg whites -

22. 3 tablespoons cold water -

23. 2 tablespoons light corn syrup -

24. 1/2 teaspoon cream of tartar -

25. 1/8 teaspoon salt -

26. 1 teaspoon vanilla extract -

How to cook deliciously - Pudding-Filled Devil's Food Cake

1. Stage

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, 5-7 minutes. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with water, beating well after each addition.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread over cake. Store in the refrigerator.