FUDGIE CAKE

FOR THE CAKE:
2 cups flour
2/3 cup Dutch-processed cocoa
1 tsp baking soda
3/4 cup unsalted butter or margarine
2 cups sugar
2 eggs
1 1/2 cups buttermilk
2 tsp vanilla
FOR THE FUDGIE FILLING:
1 (14 oz.) can sweetened condensed milk
1 (12 oz) pkg. semi-sweet chocolate chips
1/2 cup water
2 tsp. vanilla
FOR THE CHOCOLATE BUTTERCREAM FROSTING:
1 cup confectioner's sugar
1/2 cup butter or margarine, softened
3 oz. unsweetened baking chocolate, melted and cooled
2 tsp. vanilla extract
4 tbsp half-and -half (light cream)
3 oz. white chocolate, shaved

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease 2 (8 or 9-inch) layer cake pans.

Blend flour, cocoa, and baking soda; set aside.

In large mixing bowl, cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredient mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Pour into cake pans.

Bake for 25-30 minutes or until center springs back when touched. Cool slightly. Remove from pans. Cool completely.

TO MAKE THE FUDGIE FILLING:
Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy saucepan. Cook and stir over medium to low heat till thick. Cool completely. Spread filling between cake layers.

TO MAKE THE CHOCOLATE BUTTERCREAM FROSTING:
Beat all ingredients, except white chocolate, in mixing bowl until light and creamy. Frost cake with buttercream frosting. Top with shaved white chocolate.

Servings: 6
Source: Linda Theil; Winner of the 1991 Michigan Chocolate Cake Contest