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MELTS IN THE MOUTH CHOCOLATE CAKE

Ingredients:

CAKE:

2-1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking soda
2 tsp baking powder
1 tsp iodized fine salt
1 cup cocoa powder
1-1/2 cup cold water
1 tsp vanilla
1 cup MAGNOLIA GOLD BUTTER UNSALTED
2-1/2 cup sugar
4 pc MAGNOLIA BROWN EGGS

FILLING:

1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 tsp SAN MIG BROWN 3-in-1 COFFEE
1/4 cup sugar
1/2 cup MAGNOLIA FULL CREAM MILK
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted

FROSTING:

1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup + 2 tbsp brown sugar
2 cup MAGNOLIA FULL CREAM MILK
1/3 cup MAGNOLIA GOLD BUTTER UNSALTED, melted
1 cup vanilla

Procedure:

  1. Preheat oven to 325°F. Grease and line three 9” round pans, Set aside.
  2. Sift together flour, baking soda, baking powder and salt. Set aside. In another bowl, combine cocoa powder, water and vanilla. Set aside.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with cocoa mixture. Mix until smooth.
  4. Pour mixture into prepared pans. Bake for 30 minutes or until done.
  5. Put filling in between layers of cake then frost cake.
FILLING:
  1. Combine all dry ingredients.
  2. Add milk and butter.
  3. Mix well until free of lumps.
  4. Cook, stirring well until thick. Cool.
FROSTING:
  1. Combine all dry ingredients.
  2. Add milk, butter and vanilla. Blend well.
  3. Cook over medium heat, stirring constantly until thick.
Makes 8 to 10 servings.  
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