Prep 25 mins
Cook 1 hr 30 mins
You can make the cakes and custard a day before, but make glaze and assemble on the day you plan to serve.
- 177.44 ml butter, softened
- 354.88 ml sugar
- 14.79 ml vanilla
- 9.85 ml baking powder
- 1.23 ml salt
- 4 large eggs
- 532.32 ml flour
- 236.59 ml milk
- 85.04 g box vanilla pudding mix
- 1 large egg yolk
- 354.88 ml milk
- 118.29 ml bittersweet chocolate or 118.29 ml semi-sweet chocolate chips
- 29.58 ml butter
- 29.58 ml light corn syrup
- Heat oven to 350 degrees.
- You'll need two 9x2 inch round cake pans coated with nonstick spray.
- Line bottoms with wax paper, spray paper.
- Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each.
- On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
- Divide between prepared pans.
- Bake 25 minutes or until a pick inserted in centers comes out clean.
- Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
- Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
- Cook over medium heat, stirring, until mixture comes to a boil.
- Pour into a bowl; place plastic wrap directly onto custard surface.
- Chill 30 minutes or until thickened.
- Assemble: Stir or whisk custard until smooth.
- Place one cake layer on serving plate; spread custard over top.
- Top with remaining cake layer, rounded side up.
- Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
- Spread glaze over top of cake, allowing some to drip down sides.
- Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
This was a beautiful addition to our Easter table, and it received great reviews from everyone who had a piece. I wish the cake had been a little spongier, to absorb more of the filling. The cake was a bit dense and dry. I made the cakes and filling a day before. I increased the chocolate in the glaze and added a bit more corn syrup to compensate, because I wanted a thick amount of topping. I didn't know whether to buy Instant vanilla pudding or cook-n-serve; I bought instant and then it seemed like that was wrong, so I just made the pudding according to package directions. Overall this dessert was a success, but I feel like it could use just a bit of tweaking. Thanks for posting!