|Amount||Measure||Ingredient -- Preparation Method|
|1 1/2||cups||cake flour|
|1/3||cup||unsalted butter -- softened|
|3/4||cup||low fat buttermilk|
|1 1/2||teaspoons||baking powder|
|baking spray with flour|
|1 1/2||cups||2% low-fat milk|
|3||ounces||unsweetened chocolate square|
|To make filling beat egg yolks until lightened. Stir in milk and mix well.
In 2 quart saucepan stir in sugar, cornstarch, and salt until mixed. Gradually stir in egg mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil 1 minute then remove from heat. Stir in vanilla.
Place plastic on top of filling and refrigerate at least 2 hours.
Heat oven to 350°F. Spray one 9 inch cake pan.
Beat butter and sugar together until light and fluffy. Beat in egg until fully incorporated.
Mix flour, baking soda, and salt together.
Mix dry ingredients into butter mixture alternating with milk. Add vanilla and mix thoroughly.
Pour batter in prepared pan and bake 35 minutes or until toothpick inserted in middle comes out clean.
Cool in pan 20 minutes and then turn out onto cooling rack to cool completely.
For icing in a small saucepan melt the butter and chocolate together.
Remove chocolate from heat and mix in confectioners sugar and vanilla. Stir in hot water and beat until icing is smooth.
Split the cake in half horizontally. Place one layer on plate cut side up. Spread filling over cake. Top with other layer cut side up.
Spread icing over cake and let some drip down the sides.
Makes 8 servings
|Per Serving: 491 Calories; 21g Fat (37.2% calories from fat); 7g Protein; 73g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 253mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.|