Moist Chocolate Cake with Strawberry Filling
Ingredients
- 3 eggs
- 1/2 cup oil
- 1 cup sugar (or less to not be too sweet)
- 1 cup hot water or hot milk (for moisture)
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 capful baking powder
Filling
- 1 can sweetened condensed milk
- 1 tablespoon margarine or butter
- 3 tablespoons Nesquik powder
- a few drops of pink food coloring (optional)
Topping
- 1 can sweetened condensed milk
- 2 cans heavy cream
- 1 tablespoon butter
- 3 tablespoons cocoa powder
Preparation
Beat the eggs well by hand with a whisk.
Add the sugar and oil, and beat more.
Add the hot water or hot milk and mix well.
Add the flour and cocoa powder; if the batter is too thick, add a little more water or milk.
Add the baking powder and mix gently.
Pour the batter into a well-greased pan and let it sit while preparing the filling to allow the baking powder to activate.
For the filling, cook the condensed milk, margarine, Nesquik, and food coloring if using, over medium heat, stirring constantly until it thickens and pulls away from the bottom of the pan. Let it cool slightly.
Spoon the filling over the uncooked batter in the pan.
Bake for about 40 minutes.
For the topping, cook the condensed milk, heavy cream, butter, and cocoa powder over medium heat, stirring constantly until it thickens and pulls away from the bottom of the pan.
Cover the hot cake with the topping and add sprinkles if desired.
Tips
Using hot milk instead of hot water makes the cake moister.
Children love this cake and it is a big success.
