White Chocolate-Frosted Chocolate Cake

Makes 10
Prep 15 m
Bake 25 m

Ingredients

Cake:

Frosting:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Coat an 8-inch-round cake pan with cooking spray; line bottom with waxed paper; coat paper.

Cake:

  1. 1 of 3 In medium-size bowl, whisk flour, cocoa powder, baking soda, baking powder and salt.
  2. 2 of 3 In large bowl, with electric mixer, beat butter and sugar until blended, about 1 minute. Add egg and vanilla, beat on high speed until smooth, 1 to 2 minutes. On low speed, beat in flour mixture alternating with buttermilk, until batter is blended. Evenly spread into prepared pan.
  3. 3 of 3 Bake in 350 degrees F oven for 25 minutes until toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes. Run knife around edge; invert cake onto rack; let cool.

Frosting:

  1. 1 of 2 In medium-size bowl, combine pudding mix and skim milk. Beat on medium speed for 2 minutes until thickened. Fold in thawed whipped topping. Refrigerate 5 minutes.
  2. 2 of 2 Place cake on serving plate; frost sides and top with frosting. If desired, run a cake comb around sides to decorate. Serve immediately or refrigerate until serving.
Nutrition Information for White Chocolate-Frosted Chocolate Cake
Servings Per Recipe: 10
Per Serving: 2 g sat. fat, 29 mg chol., 394 mg sodium, 2 g fiber, 190 kcal cal., 33 g carb., 5 g pro., 4 g Fat, total
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Printed from FamilyCircle.com 09/23/2018