Ingredients
- FILLING:
- 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
- 3 Tbsp flour
- 1 cup milk
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp vanilla
Preparation
Step 1
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.