SANDERS CREAM FILLED FUDGE TOPPED CAKE

Sanders Cream filled Fudge Topped Cake image

This is a take off of a chocolate cake we would buy from a bakery factory that was based in Detroit. It had a cream filling and a fudge topping that was so good, so I adopted this recipe from my sister and this is what we came up with years ago. The frosting is basically a fudge..it sets up as it cools. Baked and photo taken...

Provided by Carole F

Categories Cakes

Number Of Ingredients 19

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Ingredients

1 box milk chocolate cake mix (i use betty crocker super moist)
1 1/4 c brewed coffee, room temperature
3 eggs
1/3 c oil
1/2 c sour cream
CREAM FILLING:
1/2 c butter (softened)
1/2 c crisco shortening
2 tsp vanilla extract
1 c granulated sugar
3/4 c scalded milk (keep hot)
FUDGE...TOPPING (FROSTING)
1 oz unsweetened chocolate,
1 c sugar
1/4 c butter
1/3 c milk 2%
1 tsp vanilla extract
2 c confectioner's sugar
maraschino cherries (stemmed preferred, but not necessary)

Steps:

1. Preheat oven to 350 degrees F. Grease or spray Pam in a 12 cup fluted bundt pan.
2. In a mixing bowl add cake mix, coffee, oil, eggs, and sour cream and beat with mixer for 2 minutes. Pour batter into greased bundt pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Place on rack and cool for 5 minutes, then remove from pan and cool completely.
3. While cake is cooling, prepare Cream filling. In a mixing bowl add the butter, shortening, vanilla and beat with mixer until light and fluffy. In a small saucepan add the 3/4 cup milk and allow to come to a boil and then turn off heat and leave on burner. With electric mixer or kitchen aide take the 1 cup of sugar and slowly add 1 Tablespoon of sugar to the butter/shortening mixture to 1 Tablespoon of the hot milk..making sure the milk stays hot..keep doing this until you have used all the milk and sugar..the idea is when adding the granulated sugar to add the hot milk so it dissolves the granulated sugar and isn't gritty in the filling. Keep beating until mixture is whipped and is creamy.
4. Now take a knife and cut the completely cooled cake horizontally and place the bottom piece (larger of the two) on the bottom of the cake server, now spread about 3/4 of the cream filling on this layer...and take the other piece and place on top of the cream filling making sure the good side is showing for the top of that cake..and press down slightly.
5. Take a medium saucepan, and add Chocolate, granulated sugar, butter, milk and vanilla over medium heat until all is melted and blends together..chocolate may not blend completely but when the confectioners sugar is added it will blend in nicely. Boil for 1 minute. Then remove from heat and add quickly the 2 cups of confectioners sugar stir well and IMMEDIATELY pour/drizzle over the bundt cake top, it will look thin..but it sets up quickly like fudge does, so move fast, allowing it to run down the sides. Allow fudge to set up and cool before adding remaining cream filling as dollops with adding the maraschino cherry as shown in picture above. I use a decorator's bag to pipe mine on, if you don't have one just use a spoon to make dollops and place the cherry in the middle of each dollop.
6. I cover with lid if kept over night, this does not need to be refrigerated. Enjoy!