Chocolate Cream Cake

By dette

From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."

Ingredients

• GLAZE:
• Ingredients
• 1 package (18-1/4 ounces) devil's food cake mix
• 1-1/4 cups sugar
• 5 tablespoons all-purpose flour
• 3/4 cup milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1/3 cup baking cocoa
• 3 tablespoons cornstarch
• 1 cup cold water
• 3 tablespoons butter
• 1 teaspoon vanilla extract

Preparation

Step 1

Directions
Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely.
For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool.
In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer.
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. Refrigerate leftovers. Yield: 16-20 servings