Chocolate Custard Cake With Butterscotch Orange Frosting

READY IN: 1hr 30mins
YIELD: 1 cake




  • Preheat the oven to 350°F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
  • Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
  • Beat together the oil and sugar in a mixing bowl.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the vanilla and the applesauce.
  • Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
  • Divide the batter evenly between the two pans.
  • Bake for about 45 minutes or until cake is fully cooked.
  • Custard filling:.
  • Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
  • Cook until the mixture thickens.
  • Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
  • (I flash freez my custard filling to chill faster while stirring every two minutes).
  • Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
  • Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
  • Cut cake in half and fill with custard. Drizzle with frosting.