CHOCOLATE SNACK CAKE
CAKE
1 cup boiling water
1/4 cup butter, slightly softened
1 large Egg
1 teaspoon vanilla
1 cup all purpose flour
1 cup sugar
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
PUDDING ICING
2/3 cup milk
2 Tablespoons all purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup butter, softened
1/2 teaspoon vanilla
Preheat oven to 350. In a medium mixing bowl, using a whisk, combine the boiling water and butter. Add the vanilla and egg, whisk to combine. In a small bowl, combine all the dry ingredients. Add the dry ingredients to the wet ingredients and whisk to combine.
Spray two 8 inch square ( or round) tin foil pans with non stick spray. Divide the batter between the two pans. Bake for 20-25 minutes or just until the middle is set. Don’t over bake. Remove from oven. Let cool on a cooking rack for 30 minutes. Remove cakes from the pans and let completely cool on the rack. ( you can go ahead and place one on your plate, let the other one hang out on the cooling rack).
ICING:
Combine milk, flour and salt in a 1 quart saucepan. Cook over medium heat, stirring constantly 3 minutes or until mixture thickens and comes to a boil. Boil for 1 minute. Pour into a small dish and cover the surface with plastic wrap. Chill completely.
Beat sugar, butter and vanilla in a medium bowl at medium speed until creamy. Gradually add the cooled flour mixture. Beat at medium speed until light and fluffy.
ASSEMBLE THE CAKE:
Add one cake to a plate of your choice. Add the filling to the top, spread evenly. Place the other cake on top of the filling. Sprinkle the top with powdered sugar! Enjoy!
Store the cake in a covered container
