Chocolate Cream Cake

By ezunich

Ingredients

• Glaze:
• 1 package (18-1/4 oz) devil's food cake mix
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1-1/4 cups sugar
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 cup sugar
• 1/3 cup baking cocoa
• 3 tbs cornstarch
• 1 cup water
• 3 tbs butter, cubed
• 1 tsp vanilla extract

Details

Servings 16

Preparation

Step 1

Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. x 2-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.

For filling, in a mixing bowl, cream the butter, sh'ortening and sugar until light and fluffy. In a small saucepan, heat milk to 140°; add to the creamed mixture. Beat until sugar is dissolved. Stir in vanilla. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.

In a saucepan, combine sugar, cocoa, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 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. Refrigerate leftovers.