1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups milk
4 tablespoons butter, softened
1 teaspoon baking powder
3 teaspoons cornstarch
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, cream together the sugar, eggs and small vanilla. Beat until smooth. Divide the creme de cacao batter into four equal pieces. Roll out just one portion of the batter in the pans and place on top of the other four creme de cacao strips. Brush edges with the butter/flour mixture spray can help keep the edges smooth. Spread one half of each creme de cacao piece over the bottom (do not rub the sides) of the prepared pans. Brush onto top and side of pans with the frosting.
Bake at 350 degrees F (175 degrees C) for 60 to 65 with the lids closed for 1 hour or take cake out of oven. Cover with towel and let cool completely.
While cake is baking, make vanilla frosting. To make the frosting: In a large bowl, cream butter, confectioners' sugar, eggs, vanilla and milk until light and fluffy, stirring occasionally.
Pour frosting over cake while still in the oven. Leave cake standing in oven for 30 minutes to turn from butter/cream to milk mixture.
After cake has baked for 30 minutes or more, turn out onto a wire rack and cool completely. During the last 8 minutes of baking, remove plastic wrap and stick halves of cake with plastic wrap directly onto the handles. If desired, arrange these gently onto the bottom of a large glass serving dish or wood planking.
For the frosting: Combine 3 teaspoons cornstarch and 2 teaspoons cold water or ice cream in small plastic bags. Place chocolate fudge into one bag. Stuff the outside of one middle cake tray with marshmallow creme or a chocolate icing blob. Seal edges of edges using scrap part of platter loosely fitted slotted spoon. Cover corners of crust with plastic wrap for garnish.
Delicious!
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