Ingredients
1/2 cup baking cocoa1 cup hot water3/4 cup butter, softened2-3/4 cups packed brown sugar3 eggs2-1/2 cups all-purpose flour2 teaspoons baking soda1 teaspoon baking powder3/4 teaspoon salt1 cup buttermilk1-1/2 teaspoons vanilla extractFILLING:1 cup sugar2 tablespoons cornstarch1 cup 2% milk2 teaspoons vanilla extract1 cup butter, softenedGLAZE:1/4 cup butter, softened2 tablespoons baking cocoa1/4 cup 2% milk2 cups confectioners’ sugarChocolate curls, optional
Preparation
In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla.
Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture.
Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners’ sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
