Easy Fudge Layer Cake

By Lv2Cook

Ingredients

• Chocolate-Cream Cheese Frosting (recipe follows)
• Cooking spray
• 1 3/4 cups all-purpose flour
• 1 1/4 cups skim milk
• 2/3 cup granulated sugar
• 2/3 cup packed dark brown sugar
• 1/2 cup Dutch process or unsweetened cocoa
• 1/3 cup vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 large eggs
• CHOCOLATE-CREAM FROSTING
• 1/2 (8-ounce) block 1/3-less-fat cream cheese
• 2 tablespoons stick margarine softened
• 3 tablespoons skim milk
• 3 1/3 cups sifted powdered sugar
• 3/4 cup Dutch process or unsweetened cocoa
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Prepare the Chocolate-Cream Cheese Frosting; cover and chill.

Preheat oven to 350º.

Coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.

Combine flour and remaining ingredients in a large bowl; beat at low speed of a mixer 30 seconds or until ingredients are moist. Beat mixture at medium speed 2 minutes or until well-blended.

Pour batter into prepared pans. Sharply tap pans once on the counter to remove air bubbles. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Loosen layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.

Place 1 cake layer on a plate, and spread with 1/2 cup Chocolate-Cream Cheese Frosting. Top with remaining cake layer; spread remaining frosting on sides and top of cake. Cover and chill at least 1 hour.
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To Make Chocolate-Cream Cheese Frosting:

Beat first 3 ingredients in a large bowl at high speed of a mixer until smooth. Combine sugar, cocoa, and salt; gradually add sugar mixture to cheese mixture, beating at low speed until well-blended. Add vanilla, and beat well. Cover and chill.

Yield: 1 3/4 cups