CHOCOLATE CREME CAKE

Photo by Angela G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg (18 1/4 oz) chocolate cake mix

  • 1

    pkg (3.9 oz) instant chocolate pudding mix

  • 3/4

    cup vegetable oil

  • 3/4

    cup water

  • 4

    eggs

  • FILLING:

  • 3

    Tbsp flour

  • 1

    cup milk

  • 1/2

    cup butter, softened

  • 1/2

    cup shortening

  • 1

    cup sugar

  • 1

    tsp vanilla

Directions

In a mixing bowl, combine cake and pudding mixes, oil, water and eggs; mix well. Pour into a greased 13x9x2 baking pan. Bake at 350 for 30-35 minutes. Cool 10 minutes; invert onto a wire rack to cool completely. 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 mixing bowl cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissoved, about 5 minutes. Split cake into two hortizontal 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 the freezer 1 hour before serving. Yields: 12-18 servings.

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