Two rounds of soft, dark chocolate cake sandwiched with a fluffy filling, packed into Pennsylvania Dutch lunchboxes for generations. The traditional filling is ermine frosting — cooked flour and milk whipped with butter — lighter and less sweet than canned buttercream.
Ingredients
- 2 cups flour, 1/2 cup cocoa powder
- 1 teaspoon baking soda, 1/2 teaspoon salt
- 1 cup sugar, 1/2 cup softened butter or oil
- 1 egg, 1 cup buttermilk, 1 teaspoon vanilla
- For the filling: 3 tablespoons flour, 1 cup milk, 1 cup butter, 1 cup sugar, 1 teaspoon vanilla
Method
- Combine dry ingredients, then beat in wet ingredients until smooth.
- Drop by spoonfuls onto a baking sheet and bake at 350°F for 10 to 12 minutes. Cool completely.
- For the filling, cook flour and milk together into a thick paste, cool completely, then whip with butter, sugar, and vanilla until fluffy.
- Sandwich the filling between two cooled cake rounds.
These freeze beautifully wrapped in wax paper — handy for church socials or when company shows up unannounced.
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