Chocolate Cream Cake

By Addie

Moist layers of chocolate cake sandwich a sweet and creamy filling in this irresistible recipe shared by Faith Sommers of Beckwourth, California. "The yummy treats are handy to keep in the freezer for lunches and after-school snacks," she notes. (Taste of Home)

Ingredients

• CAKE:
• 1 package (18-1/4 ounces) chocolate cake mix
• 1 package (3.9 ounces) instant chocolate pudding mix
• 3/4 cup vegetable oil
• 3/4 cup water
• 4 eggs
• ..............................................
• FILLING:
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract
• ...............................................
• GLAZE:
• 1 cup sugar
• 1/3 cup baking cocoa
• 3 tablespoons cornstarch
• 1 cup cold water
• 3 tablespoons butter
• 1 teaspoon vanilla extract

Details

Preparation time 25mins
Cooking time 55mins
Adapted from keyingredient.com

Preparation

Step 1

For cake: In a large bowl, beat the cake and pudding mixes, oil, water and eggs. Pour into a greased and floured 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely.
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For filling: In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy; beat in cooled milk mixture until sugar is dissolved, about 5 minutes.
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For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set.
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Split cake into two horizontal layers. Spread filling over the bottom layer; cover with top layer. Cut into serving-size pieces. Freeze in an airtight container for up to 1 month. Remove from freezer 1 hour before serving. Yield: 12-18 servings.

Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.
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REVIEWS:

The cake was ablsolutely incredible. Extremely moist and dense; the filling however, was very disapointing. After tasting the finished icing product (before it went on the cakes) it lacked flavor and wasn't half as white as the picture shows. I added a jar of marsmallow fluff and it certainly made the mix sweet, thankfully. I will be making the cake recipe again, but just add a different filling. These would make unbelievable cupcakes! Now there's an idea!

I have made this cake several times over the years. It is one of our favorite cakes for picnics and parties. I always get rave reviews whenever I make it.

This cake is AWESOME! I have also made this as cupcakes, sometimes I inject the filling, sometimes I use it as icing.. If you don't want the filling, the cake is wonderful by itself!!

I have made this cake several times and everyone loves it. Thank you for the great recipe.